🍽️ Zander with Orange Fennel Vegetables

Name: Zander with Orange Fennel Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 3 fennel bulbs; 3 onions; 1 unwaxed orange; 2 tbsp olive oil; 2 g saffron threads; salt; pepper (from the mill); 2 tsp thyme leaves; 600 g zander fillet; 1 spring onion

241 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

3 fennel bulbs
3 onions
1 unwaxed orange
2 tbsp olive oil
2 g saffron threads
salt
pepper (from the mill)
2 tsp thyme leaves
600 g zander fillet
1 spring onion

Instructions

1. Wash the fennel thoroughly, prepare it, and cut it into thin strips. Peel the onions and slice them into wedges. Rinse the orange in hot water, dry it, and zest about 2 teaspoons. Squeeze the juice and set it aside.
2. Cut the pike-perch fillet into pieces, season with salt and pepper, and lightly brush with oil. Clean the spring onions, wash them, and slice the green part into fine strips (julienne).
3. In a hot pan, sauté the onions and fennel, then add saffron, salt, pepper, thyme, orange zest, and juice, cooking for 5 minutes while stirring occasionally.
4. Grill the fish fillets in a hot grill pan for about 3 minutes on each side.
5. Arrange the grilled fish fillets on the saffron-infused fennel-onion vegetables and sprinkle with the spring onion strips.

Nutrition per serving

kcal: 241
Protein: 32 g · Fett/Fat: 7 g · Carbs: 12 g