Zander on Vegetables

Ingredients

• 800 g zander fillet
• 2 tsp sesame oil
• 0.25 Hokkaido pumpkin
• 1 bunch spring onions
• 2 red bell peppers
• 1 large blue onion
• 1 bulb fennel
• 5 rosemary sprigs
• 1 tsp chili flakes
• Salt
• Pepper
• 1 tsp Honey
• 1 small jar capers
• 2 tbsp butter
• 100 ml Vegetable broth

Instructions

1. 1.

   Core the pumpkin, peel it and cut into strips. Trim the spring onions, split them lengthwise. Wash, trim, halve the bell peppers, remove seeds and white membrane, then slice into strips. Cut the blue onion into half-rings, wash the fennel, slice it thinly along its length, and drain the capers. Rinse the rosemary sprigs, shake dry, and pluck the leaves with a finger.

2. 2.

   Sauté the vegetables and spices in butter in a wide pot, then add broth and simmer for about 10 minutes until tender.

3. 3.

   Clean the fish, rinse, salt it, and sear it in hot sesame oil. Mix the cooked vegetables with honey, season to taste, plate them, place roasted rosemary sprigs on top, lay the fish over them, and garnish with capers.