Fried zander with spring vegetables & lemon butter

A delicious recipe for fried zander served with fresh spring vegetables and an aromatic lemon butter sauce. This dish offers perfect flavor and texture contrasts and is ideal for any fish lover.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Main course

Cuisine International cuisine

Servings People

Calories 420 kcal

Cooking utensils

1 Pan
1 Pot
1 Chopping board
1 Knife
1 Spatula

Ingredients

For the zander:

2 Zander fillets approx. 200 g per piece
50 g Butter
1 Lemon Juice and zest
Salt and pepper to taste

For the vegetables:

100 g green asparagus
100 g Sugar snap peas
100 g Carrots in fine strips
2 Tbsp olive oil
Salt and pepper to taste

Preparation

Fry fish

Slightly score the pike-perch fillets on the skin side, season with salt and pepper.
Fry in olive oil on the skin side for 3-4 minutes until crispy, turn and leave to cook for 1-2 minutes.

Preparing vegetables

Blanch the carrots and asparagus in a little salted water for 2 minutes.
Add the peas and cook briefly.
Drain, toss with butter and season.

Stir the lemon butter

Melt the butter, stir in the lemon juice and zest.
Stir in the parsley and season with a pinch of salt.

Sideboards

Place the vegetables in the center of the plate.
Place the zander on top and drizzle with lemon butter.

Recommended side dishes

Early potatoes with herbs
Baguette with olive oil
Wild herb salad with vinaigrette

Nutritional values per portion

Calories: 420kcalCarbohydrates: 48gProtein: 35gFat: 18gFiber: 5g

Keyword Fish dish, fried zander, Lemon butter, Perfect food & wine pairing, Spring vegetables, Zander

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