Zander Fillet with Lemon Caper Butter

Germany's most prized freshwater fish — pike-perch with firm white flesh — pan-fried to golden perfection and finished with a sizzling lemon-caper butter.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Main Course

Cuisine: German

Servings: servings

Calories: 360kcal

Ingredients

4 Zander fillets (or sea bass pike-perch)
3 tbsp almond flour
100 g cold unsalted butter cubed
3 tbsp capers
Juice of 1 1/2 lemons
3 tbsp flat-leaf parsley chopped
2 tbsp olive oil
Salt and white pepper
Lemon slices to serve

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Instructions

Season fillets with salt and white pepper. Dust with almond flour.
Heat olive oil in a non-stick pan over medium-high. Fry fillets skin-side down 4 min.
Flip carefully. Cook 2–3 min more until just cooked through. Remove to warm plates.
Wipe pan. Over medium heat, add capers — they'll sizzle.
Add lemon juice, then cold butter cubes one by one, swirling to emulsify. Add parsley. Pour over fish.

Nutrition

Serving: 1serving | Calories: 360kcal | Protein: 34g | Fat: 24g | Fiber: 1g

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