Bischöfliche Weingüter Trier Kaseler dry

Ingredients

• 4 piecesZander fillet with skin
• 1 pinchSalt
• 1 pinchWhite pepper
• 2 tbspAll-purpose flour
• 2 tbspVegetable oil
• 80 gButter
• 1 pieceOrganic lemon (juice and zest)
• 1 tbspFresh parsley, chopped
• 600 gBaby potatoes

Preparation

1. 1Cook the potatoes in salted water for about 15-20 minutes until tender, then drain.
2. 2Wash the zander fillets, pat them dry, and carefully score the skin side several times with a sharp knife.
3. 3Lightly dust the skin side of the fish with flour and season both sides with salt and white pepper.
4. 4Heat the oil in a non-stick pan and sear the fillets on the skin side for about 4 minutes over medium heat until crispy.
5. 5Carefully turn the fillets over, immediately remove the pan from the heat, and let the fish finish cooking in the residual heat for 2 minutes.
6. 6In a separate small saucepan, melt the butter over low heat until it starts to foam slightly.
7. 7Stir the fresh lemon zest, a splash of lemon juice, and the finely chopped parsley into the warm butter.
8. 8Arrange the zander fillet on preheated plates with the potatoes and drizzle generously with the lemon butter.