Pan‑fried Fish with Zucchini

Ingredients

• 1 Organic lemon
• 1 Garlic clove
• 30 g dried cranberries (2 Tbsp)
• 30 g capers (2 tbsp)
• 3 anchovy fillets
• 6 tbsp Olive oil
• Salt
• Pepper
• chili flakes
• 800 g small zucchini (4 small zucchinis)
• 10 g mint (½ bunch)
• 600 g fish fillet (4 fillets; with skin, e.g., pollock, redfish, sea bream)
• 45 g pistachio kernels (3 Tbsp)

Instructions

1. 1.

   For the dressing, rinse the lemon hot water, dry‑rub it, grate its zest and squeeze out the juice. Peel the garlic. Finely chop the garlic, cranberries, capers and anchovies. Mix everything with the lemon juice, zest and 4 Tbsp olive oil. Season the dressing with salt, pepper and chili flakes.

2. 2.

   Clean, wash and slice the zucchini lengthwise into thin slices. Heat 1 Tbsp oil in a grill pan. Sauté the zucchini for 4 minutes over medium heat, turning occasionally. Meanwhile wash, dry‑shake the mint and pluck off the leaves. Season the zucchini with salt and pepper, remove it from the pan and mix with the mint and dressing.

3. 3.

   Wash, pat dry, salt and pepper the fish fillets. Heat the remaining oil in the pan. Sear the fillets skin side down for 2–3 minutes over high heat until crisp. Flip them and finish cooking on the other side for 1–2 minutes over medium heat. Roughly chop the pistachios.

4. 4.

   Plate the zucchini with the fish fillets and sprinkle with pistachios.