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🍽️ Zander fillets on braised savoy cabbage

111 kcal · 30 min · 4 servings

Ingredients

• 300 g thick zander fillet (skinless, boneless)
• 1 tbsp sesame seeds
• 0.25 head savoy cabbage
• 2 shallots (chopped)
• 2 tbsp bacon cubes
• 1 tsp butter
• 200 ml white wine
• 200 ml vegetable broth
• salt
• pepper (from the mill)
• coriander leaves (for garnish)

Instructions

1. 1. Cut the zander into six equal pieces.
2. 2. Thoroughly wash the savoy cabbage and remove the hard core.
3. 3. Cut the savoy cabbage into thin strips.
4. 4. Fry the shallots and bacon in hot butter.
5. 5. Add the savoy cabbage strips and braise them for about two minutes.
6. 6. Deglaze the mixture with wine and broth.
7. 7. Let the cabbage simmer covered for about two minutes.
8. 8. Remove the pan from the heat and place the zander pieces on top.
9. 9. Let the fish cook covered for about ten minutes.
10. 10. If necessary, place the pan back on the stove at very low heat.
11. 11. The zander should still be slightly translucent in the center.
12. 12. Remove the fish from the pan.
13. 13. Lightly toast the sesame seeds in a hot pan without fat.
14. 14. Sprinkle the zander with the toasted sesame seeds.
15. 15. Season the savoy cabbage with salt and pepper.
16. 16. Pour the cooking liquid into bowls.
17. 17. Serve the zander on top of the cabbage.

Nutrition per serving

• kcal: 111
• Protein: 12 g · Fett/Fat: 3 g · Carbs: 2 g