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🍽️ Zander with Vegetables

185 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 800 g spinach leaves
• 250 g cherry tomatoes
• 40 g dried tomatoes (in oil)
• salt
• pepper (from the mill)
• 1 tsp paprika powder (mild sweet)
• nutmeg (freshly grated)
• 4 zander fillets (approx. 150 g each)
• 1 tsp lemon zest (organic)
• 2 tbsp lemon juice

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Peel the onion and garlic and chop them finely.
3. 3. Wash the spinach thoroughly, remove the tough stems, and shake it dry.
4. 4. Wash the tomatoes and cut them in half.
5. 5. Drain the sun-dried tomatoes and collect the oil.
6. 6. Brush a baking dish with some of the tomato oil.
7. 7. Heat 2 tablespoons of tomato oil in a pan.
8. 8. Sauté the onion and garlic pieces until translucent.
9. 9. Add the spinach and let it wilt.
10. 10. Add the fresh and sun-dried tomatoes.
11. 11. Season everything with salt, pepper, paprika, and nutmeg.
12. 12. Transfer the vegetables to the prepared baking dish.
13. 13. Rinse the fish fillets and pat them dry.
14. 14. Sprinkle the fillets with lemon zest and drizzle with lemon juice.
15. 15. Salt and pepper the fillets.
16. 16. Place the fillets on top of the vegetables.
17. 17. Bake the dish in the oven for 10 to 15 minutes.
18. 18. Serve the zander with lemon slices and whole grain rice.

Nutrition per serving

• kcal: 185
• Protein: 35 g · Fett/Fat: 2 g · Carbs: 5 g