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🍽️ Zander fillets on zucchini

100 kcal · 30 min · 4 servings

Ingredients

• 200 g yellow zucchini (1 yellow zucchini)
• 150 g green zucchini (1 green zucchini)
• 2 spring onions
• 0.5 tsp fennel seeds
• 70 ml classic vegetable broth
• 6 sprigs chervil (as desired a little more for the garnish)
• 0.5 organic lemon
• 120 g zander fillet (skinless)
• salt
• pepper

Instructions

1. 1. Thoroughly wash the yellow and green zucchini.
2. 2. Remove the tough ends of the zucchini.
3. 3. Cut each zucchini lengthwise into four strips.
4. 4. Cut the zucchini strips into bite-sized pieces.
5. 5. Wash the spring onions.
6. 6. Remove the root ends of the spring onions.
7. 7. Slice the spring onions diagonally into pieces about one centimeter thick.
8. 8. Take a small amount of fennel seeds.
9. 9. Place the fennel seeds in a mortar.
10. 10. Lightly crush the fennel seeds with the pestle.
11. 11. Pour the vegetable broth into a pot.
12. 12. Bring the vegetable broth to a boil.
13. 13. Add the crushed fennel seeds to the boiling broth.
14. 14. Add the prepared zucchini pieces to the pot.
15. 15. Add the sliced spring onions to the pot.
16. 16. Cover the pot with a lid.
17. 17. Reduce the heat to a low setting.
18. 18. Simmer the vegetables for six to seven minutes.
19. 19. Rinse the chervil under running water.
20. 20. Shake the chervil dry.
21. 21. Pluck the small leaves from the chervil stems.
22. 22. Take the half lemon.
23. 23. Rinse the lemon under hot water.
24. 24. Dry the lemon with a cloth.
25. 25. Cut the lemon into wedges.
26. 26. Rinse the zander fillets under cold water.
27. 27. Pat the zander fillets dry with kitchen paper.
28. 28. Cut the zander fillets into two pieces.
29. 29. Lightly salt the zander pieces.
30. 30. Place the zander pieces on top of the simmered vegetables.
31. 31. Cook the zander pieces for about one minute.
32. 32. Carefully remove the zander pieces from the pot.
33. 33. Place the zander pieces in a warm spot.
34. 34. Season the vegetables in the pot to taste with salt.
35. 35. Season the vegetables in the pot to taste with pepper.
36. 36. Stir the chervil leaves into the vegetables.
37. 37. Take two plates.
38. 38. Distribute the vegetables onto the plates.
39. 39. Place the zander pieces on top of the vegetables.
40. 40. Add the lemon wedges to the plates.
41. 41. Garnish the dish to taste with additional chervil stems.
42. 42. Serve the dish immediately.

Nutrition per serving

• kcal: 100
• Protein: 16 g · Fett/Fat: 1 g · Carbs: 6 g