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Spanish Oven-Baked Zander | Tender & Juicy
(0)
55 min
Quick
Gurkerl Küche
Zartes Zanderfilet auf einem aromatischen Bett aus feinen Erdäpfeln, roten Paprikastreifen, saftigen Paradeisern und Zwiebeln – verfeinert mit Weißwein, Knoblauch und edelsüßem Paprika im Backrohr gegart. Ein köstlicher spanisch inspirierter Fischgenuss voller mediterraner Aromen.
Preparation method
Preparing the vegetable bed
Preheat the oven to 200 °C top/bottom heat. Grease a baking dish with 1 tbsp extra virgin olive oil.
Peel the waxy potatoes and slice or shave them into thin slices of approx. 3–4 mm. Wash, deseed, and cut the red bell pepper into strips. Halve the yellow onion and slice into thin half-rings. Finely chop the garlic.
Arrange the potato slices fan-like in the baking dish, and top with the onion rings, pepper strips, and half of the garlic. Season with fine salt, ground black pepper, and a little sweet paprika powder. Drizzle with 1 tbsp olive oil and pour in the white wine.
Chef's tip
Make sure to slice the potatoes as evenly and thinly as possible so that they cook in the oven at the same time as the tender vegetables.
For an alcohol-free version, the white wine can simply be replaced with the same amount of mild fish stock or vegetable broth.
Ingredients
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