Baked Zander Fillets with Rosemary and Potato Gratin

Ingredients

• 1 Garlic clove
• 800 g waxy potatoes
• 350 ml heavy cream
• 50 g grated cheese (e.g., Gruyère, Emmental)
• 2 tbsp crème fraîche
• Salt
• pepper (crushed)
• Nutmeg (freshly grated)
• 4 zander fillets about 180 g each (skinless)
• 4 tbsp olive oil
• Sea salt
• pepper (ground)
• 1 untreated lemon
• 1 sprig rosemary

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heating.

2. 2.

   Peel and halve the garlic clove. Rub a baking dish with the cut surfaces. Wash, peel and slice or shave the potatoes thinly. Layer them evenly in a brick‑like pattern in the dish. Whisk together the cream, cheese and crème fraîche, season with salt, pepper and nutmeg, then pour over the potatoes. The potatoes should be almost covered; adjust the amount of cream as needed. Bake in the preheated oven for 35–40 minutes until golden brown.

3. 3.

   Wash the zander fillets, pat dry and cut them in half. Place them in a greased, oven‑proof dish and drizzle with the remaining oil. Season with sea salt and pepper, top with sliced lemon, sprinkle with rosemary leaves, and bake together with the gratin for the last 8–10 minutes. Plate the gratin on a dish and arrange the fish on top before serving.