Filleted Zander with Dried Apricots

Ingredients

• 200 g dried apricots
• 2 shallots
• 1 EL Butter
• 1 EL honey
• 100 ml Orange Juice
• 1 EL lemon juice
• Salt
• 720 g ready‑to‑cook zander fillets (4 pieces)
• Pepper (freshly ground)
• 2 EL flour
• 3 EL vegetable oil
• 2 EL freshly chopped coriander leaves

Instructions

1. 1.

   Chop the apricots. Peel and finely dice the shallots, then sauté them briefly with the apricots in hot butter. Stir in honey and orange juice, cover, and simmer gently for about 10 minutes. If needed, add a little water to maintain a chutney‑like consistency. Season with lemon juice and salt.

2. 2.

   Wash the zander, pat dry, season with salt and pepper, then coat in flour. Fry on the skin side in hot oil for 4–5 minutes until golden brown. Flip, remove from heat, and let rest to finish cooking.

3. 3.

   Plate the fish, distribute apricots over each fillet, and garnish with coriander before serving.