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🍽️ Pan-seared Zander with Toasted Almond Flakes

544 kcal · 30 min · 4 servings

Ingredients

• 1.5 handful herbs (10 g; e.g. parsley, cilantro, thyme, rosemary)
• 0.5 red onion
• 1 garlic clove
• 1 red chili pepper
• 6 tbsp olive oil
• salt
• pepper
• 2 sweet potatoes (each 300 g)
• 4 zander fillets (each approx. 180 g, ready for cooking, with skin)
• 4 tbsp almond flakes (each 15 g)

Instructions

1. 1. Rinse the fresh herbs under running water.
2. 2. Shake the herbs dry and chop them finely.
3. 3. Peel the onion and the garlic.
4. 4. Dice the onion and garlic very finely.
5. 5. Cut the chili pepper in half lengthwise.
6. 6. Remove the seeds from the chili pepper and rinse it.
7. 7. Finely chop the chili pepper.
8. 8. Place the herbs, onion, garlic, and chili into a small bowl.
9. 9. Add two tablespoons of oil.
10. 10. Season the mixture with salt and pepper.
11. 11. Stir all ingredients in the bowl thoroughly.
12. 12. Peel the sweet potatoes.
13. 13. Wash the peeled sweet potatoes.
14. 14. Slice the sweet potatoes into rounds about one centimeter thick.
15. 15. Brush the sweet potato slices with one tablespoon of oil.
16. 16. Preheat a grill pan over medium heat.
17. 17. Place the sweet potato slices in the hot grill pan.
18. 18. Grill the sweet potatoes on the first side for six to eight minutes.
19. 19. Turn the sweet potato slices over.
20. 20. Grill the sweet potatoes on the second side for six to eight minutes.
21. 21. Season the sweet potatoes with salt and pepper after turning them.
22. 22. Rinse the zander fillets under running water.
23. 23. Pat the zander fillets dry with a kitchen towel.
24. 24. Season the zander fillets with salt and pepper.
25. 25. Heat the remaining oil in a large pan.
26. 26. Place the zander fillets in the hot pan skin-side down.
27. 27. Fry the zander fillets for four to five minutes until golden brown.
28. 28. Turn the zander fillets over.
29. 29. Finish cooking the zander fillets on the flesh side for one to two minutes.
30. 30. Heat a separate pan over medium heat.
31. 31. Add the almond flakes to the dry, hot pan.
32. 32. Toast the almond flakes for three minutes.
33. 33. Arrange the grilled sweet potato slices in an overlapping pattern on the plates.
34. 34. Drizzle the prepared herb mixture over the sweet potatoes.
35. 35. Place the fried zander fillets next to the sweet potatoes on the plates.
36. 36. Sprinkle the toasted almond flakes over the zander fillets.

Nutrition per serving

• kcal: 544
• Protein: 41 g · Fett/Fat: 25 g · Carbs: 38 g