Freshwater fish is somehow underrated. We all use to have salmon, tuna, sea trout or something similar, but there are many varieties of freshwater fish which are delicious, easy to make and to be honest, cheaper to buy.
Zander is most definitely one of those. Well prepared, with creamy buttery sauce with shallot, scallion and lemon juice, this zander fillet recipe is easy to make, and above all very healthy.
Zander belongs to the perch family, and it can be found all over Europe and North America. It has very little fat content which doesn’t affect its great taste.
Zander Fillets With Shallots And Scallions
- 4 Zander fillets
- 4 tbsp butter
- 2 shallots
- 1 scallion
- 4 tbsp lemon juice
- 1 tsp salt
- 1 tsp parsley fresh, chopped
- 1/2 lbs baby potatoes
- salt and pepper to taste
- Melt 2 tbsp of butter in the pan and season zander fillets.
- Roll fillets in flour and cook them skin side down.
- Cook them for 10 minutes, with occasional turning. Add some salt and butter along the way.
- When cooked, set aside on a serving plate.
- In the same pan, add butter, shallots and scallions. Cook them for 3 minutes and then add parsley and lemon juice. Cook for 1 more minute.
- Pour the sauce over the zander fillets and serve with roasted baby potatoes.