Zander Fillets on Fruity Fennel-Carrot Medley

Ingredients

• 600 g fennel (2 large bulbs)
• 400 g carrots (4 carrots)
• 3 oranges
• 3 tbsp olive oil
• 3 tbsp light soy sauce
• 1 tsp Honey
• 50 ml Vegetable broth
• Salt
• white pepper
• 4 zander fillets (140 g each)
• 2 tbsp spelt whole-grain flour (15 g)

Instructions

1. 1.

   Wash, trim fennel; chop half the greens and set aside, keep the rest for garnish; slice fennel into fine strips.

2. 2.

   Peel carrots and cut into sticks. Peel oranges with a sharp knife and segment them.

3. 3.

   Heat 2 tbsp oil in a pan. Sauté fennel and carrots over medium heat for 3 minutes. Add soy sauce and honey, deglaze with broth, and simmer gently for 5–6 minutes.

4. 4.

   Meanwhile rinse zander fillets under cold water and pat dry. Season with salt and pepper and coat in flour.

5. 5.

   Add orange segments and chopped fennel greens to the vegetables; season with salt and pepper. Keep warm.

6. 6.

   Heat remaining oil in a pan. Cook zander fillets skin-side down over low heat for about 5 minutes. Flip, remove from stove, and let rest for about 3 minutes until cooked through.

7. 7.

   Distribute vegetables on four plates, place zander on top, and sprinkle with remaining fennel greens.