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🍽️ Pan-fried Zander with Zucchini-Tomato Vegetable and Potatoes

498 kcal · 30 min · 4 servings

Ingredients

• 400 g potatoes
• salt
• 300 g tomatoes (or 150 g canned diced tomatoes)
• 300 g zucchini
• 1 clove of garlic
• 4 sprigs thyme
• 4 tbsp olive oil
• 8 small zander fillets (600 g)
• pepper
• 2 tbsp flour (for dredging)
• 1 tbsp butter

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into large chunks.
3. 3. Boil the potato chunks in salted water for 15 to 20 minutes until tender.
4. 4. Score a cross into the bottom of the tomatoes.
5. 5. Pour boiling water over the tomatoes in a bowl.
6. 6. Let the tomatoes sit for a moment, then rinse them with cold water.
7. 7. Peel the skin off the tomatoes.
8. 8. Halve the tomatoes and remove the core.
9. 9. Dice the tomato flesh into small cubes.
10. 10. Trim and wash the zucchini.
11. 11. Halve the zucchini lengthwise.
12. 12. Cut the zucchini into bite-sized pieces.
13. 13. Peel the garlic and chop it finely.
14. 14. Wash the thyme sprigs and shake them dry.
15. 15. Set aside some thyme sprigs for decoration.
16. 16. Strip the leaves from the remaining thyme sprigs.
17. 17. Heat 2 tablespoons of olive oil in a wide pan.
18. 18. Fry the zucchini and garlic over medium heat for 2 to 3 minutes, stirring constantly.
19. 19. Add the tomato cubes and thyme leaves to the pan.
20. 20. Pour in the vegetable broth.
21. 21. Simmer the vegetables over low heat for 5 minutes.
22. 22. Wash the zander fillets and pat them dry with kitchen paper.
23. 23. Season the fillets with salt and pepper.
24. 24. Coat the fillets in flour until fully covered.
25. 25. Heat the remaining oil (2 tablespoons) and butter in a separate pan.
26. 26. Fry the fish fillets over medium-high heat for 4 to 6 minutes until golden brown.
27. 27. Turn the fillets once while frying.
28. 28. Drain the cooked potatoes.
29. 29. Season the zucchini vegetable mixture with salt and pepper to taste.
30. 30. Plate the potatoes, vegetables, and zander fillets.
31. 31. Garnish the dish with the reserved thyme sprigs.

Nutrition per serving

• kcal: 498
• Protein: 63 g · Fett/Fat: 16 g · Carbs: 25 g