2024 Cabernet Blanc dry

Ingredients

• 400 gZander fillet with skin
• 2 piecesGreen bell pepper
• 1 pieceZucchini
• 1 pieceShallot
• 1 pieceGarlic clove
• 3 tbspOlive oil
• 1 tbspButter
• 1 tbspLemon juice
• 2 sprigsFresh thyme
• 0,5 tspSalt
• 0,5 tspPepper

Preparation

1. 1Wash the vegetables. Remove the seeds from the bell peppers and cut them into fine strips. Halve the zucchini and slice it into thin rounds.
2. 2Peel the shallot and garlic and finely dice them.
3. 3Heat 1 tbsp of olive oil in a pan. Sauté the shallot and garlic until translucent, then add the prepared vegetables and cook for about 6-8 minutes until crisp-tender.
4. 4Season the vegetables with salt, pepper, and a splash of lemon juice, then keep warm.
5. 5Wash the zander fillets, pat dry, and lightly score the skin side with a sharp knife several times. Season with salt and pepper.
6. 6Heat the remaining olive oil in a non-stick pan over high heat. Sear the fillets on the skin side for about 3-4 minutes until golden brown and crispy.
7. 7Carefully turn the fish over, add the butter and thyme sprigs to the pan, and finish cooking over low heat for another 2-3 minutes.
8. 8Arrange the bell pepper and zucchini mixture on plates and place the zander fillet on top with the crispy skin side facing up.