RecipeZander fillet with herby lemon crust on a tomato and potato ragout

Veröffentlicht am 18.09.2018
Fertig in45 min.


für 4

  • Herby lemon crust
  • 1 Slice Bread, dry, grated
  • 2 tsp. Lemon zest
  • 2 tsp. Orange zest
  • 1 Onion, chopped
  • 2 tbs. Olive oil
  • ½ Bunch Oregano, chopped
  • 1 Bunch Parsley, chopped
  • Salt, to taste
  • Pepper, to taste
  • Tomato and potato ragout
  • 800 g Potatoes, waxy, diced
  • 800 g Tomatoes, diced
  • 2 tsp. Olive oil
  • 2 Cloves Garlic, chopped
  • 1 Bunch Basil, cut into strips
  • Zander fillets
  • 480 g Zander fillet, trimmed
  • 1 Pinch Salt
  • Maizena cornflour, for dredging
  • 2 tbs. HOLL rapeseed oil


  1. Herby lemon crust: Simmer the lemon and orange zest for 5 min. in a little water and then drain. Slowly sweat the onions in olive oil, add the zest and bread and sauté. Add the herbs, briefly sauté and remove from the heat. Season with salt and pepper.
  2. Tomato and potato ragout: Cook the potatoes in salted water until tender. Sweat the garlic in the olive oil. Add the tomatoes, turn the heat down low and allow to simmer with the lid on for approx. 15 min. Add the potatoes and allow to simmer for a further 5 min. Add the basil and season with salt and pepper.
  3. Zander fillets: While the ragout is cooking, season the zander with salt, dredge in Maizena cornflour, shake well and briefly fry on both sides in hot oil. Lay the zander on some baking paper and allow to rest for 5 min.
  4. Cover each of the zander fillets with the crust mixture and gratinate in the top half of the oven at 220 degrees. Serve the zander on top of the ragout.


pro Portion


41 g

kcal / kj



30 g


12.8 g