🍽️ Zander fillets with crispy potato scales

Name: Zander fillets with crispy potato scales
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g potatoes; 4 zander fillets (approx. 180 g each); lemon juice; 1 egg yolk; 500 g spinach; 20 g butter; 500 g cherry tomatoes; 2 tbsp balsamic vinegar; 5 tbsp olive oil; salt; pepper (from the mill); nutmeg

374 kcal · 30 min · 4 servings

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Ingredients

150 g potatoes
4 zander fillets (approx. 180 g each)
lemon juice
1 egg yolk
500 g spinach
20 g butter
500 g cherry tomatoes
2 tbsp balsamic vinegar
5 tbsp olive oil
salt
pepper (from the mill)
nutmeg

Instructions

1. Peel the potatoes and wash them thoroughly.
2. Slice the potatoes into very thin rounds using a mandoline or sharp knife.
3. Bring a pot of salted water to a boil.
4. Boil the potato slices in the water for about 10 minutes.
5. Rinse the zander fillets under running water.
6. Pat the fillets completely dry with kitchen paper.
7. Drizzle the fillets with lemon juice.
8. Season the fish with salt and pepper to taste.
9. Whisk the egg yolk in a small bowl.
10. Arrange the drained potato slices in a scale-like pattern on top of the fish fillets.
11. Brush the potato scales with the whisked egg yolk.
12. Preheat the oven to 200 degrees Celsius.
13. Place the fish fillets in the preheated oven.
14. Bake the zander for about 10 minutes.
15. Remove the fish when the potato scales start to turn brown.
16. Wash the spinach thoroughly and remove any damaged or old leaves.
17. Bring a pot of salted water to a boil.
18. Add the wet spinach to the boiling water.
19. Stir the spinach until it has wilted.
20. Drain the spinach and shock it with cold water.
21. Squeeze the spinach lightly to remove excess moisture.
22. Melt the butter in a frying pan.
23. Add the fluffed-up spinach to the pan and heat it through.
24. Wash the tomatoes and cut them in half.
25. Remove the tough stem ends from the tomatoes.
26. Whisk balsamic vinegar and olive oil together in a small bowl.
27. Season the dressing mixture with salt and pepper.
28. Pour the dressing over the halved tomatoes.
29. Place the warmed leaf spinach onto the serving plates.
30. Place the zander fillets with the potato topping on top of the spinach.
31. Garnish the dish with the marinated tomatoes.

Nutrition per serving

kcal: 374
Protein: 35 g · Fett/Fat: 20 g · Carbs: 11 g