Zander and Tomato Pan

Ingredients

• 2 shallots
• 300 g cherry tomatoes
• 700 g zander fillet
• Salt
• 3 tbsp whole wheat flour
• 2 tbsp olive oil
• 125 ml white wine (or vegetable broth)
• 200 ml soy cream
• 3 tbsp grainy mustard
• Pepper
• 2 sprigs dill

Instructions

1. 1.

   Peel the shallots and cut them into very fine cubes. Wash the cherry tomatoes and drain them. Cut the zander fillet into 2 x 2 cm pieces.

2. 2.

   Lightly salt the fish pieces and coat them in flour. Shake off any excess flour.

3. 3.

   Heat the oil in a non-stick pan. Briefly pan-fry the fish on both sides. Remove and place on a plate. Add the shallots and tomatoes to the pan and briefly sauté them. Pour in the white wine and soy cream and let it cook for 2 minutes.

4. 4.

   Stir the mustard into the sauce. Return the fish to the pan and cook for 45 seconds. Season with salt and pepper. Wash the dill, shake it dry, pluck the sprigs and sprinkle over the fish.