Baked Zander Fillets

Ingredients

• 600 g zander fillet (4 zander fillets)
• 2 tbsp lemon juice
• Salt
• white pepper
• 250 g cooked sweet potatoes (4 cooked sweet potatoes)
• 0.5 bunch spring onions
• 75 g black olives (pitted)
• 1 tbsp Medium-hot mustard
• 1 tsp dried Italian herbs (or 400 g canned)
• 150 g mozzarella
• 2 tbsp melted butter
• 1 egg
• a pinch nutmeg
• olive oil (for garnish as desired)
• herbs (for garnish as desired)

Instructions

1. 1.

   Grease a baking dish lightly with melted butter. Pat the zander fillets dry, season with salt and lemon juice, and let rest. Meanwhile wash the spring onions, shake dry, and finely chop. Chop the olives finely. Drain the tomatoes and cut into very fine pieces. Cut the mozzarella in half and slice both halves thinly.

2. 2.

   Peel the potatoes and press through a sieve into a bowl (or mash finely with a fork). Mix with egg and mustard, season with salt, pepper, and nutmeg, then fold in spring onions, olives, tomatoes, and half of the mozzarella slices.

3. 3.

   Pat the fish fillets dry, place side by side in the prepared dish, season with salt and pepper. Roll out the potato mixture between parchment paper to about 1–2 cm thick, remove the paper, and spread the mash across the fish fillets. Top with remaining mozzarella slices and bake in a preheated oven at 180 °C for about 20–25 minutes. Serve garnished with green olives and fresh herbs as desired.