Zander with Zucchini-Tomato Vegetables

Ingredients

• 400 g Potatoes
• Salt
• 300 g tomatoes (or 150 g diced canned tomatoes)
• 300 g zucchini
• 1 Garlic clove
• 4 thyme sprigs
• 4 tbsp olive oil
• 8 small zander fillets (600 g)
• Pepper
• 2 tbsp flour (for coating)
• 1 tbsp butter

Instructions

1. 1.

   Peel, wash and cut the potatoes into large pieces. Cook them in salted water for 15-20 minutes until tender. Meanwhile, score the tomatoes crosswise and pour boiling water over them in a bowl. Let them sit briefly, then rinse cold and peel off the skins. Halve the tomatoes, remove seeds and dice. Clean, wash and halve the zucchini lengthwise, then cut into bite-sized pieces. Peel and mince the garlic. Wash thyme and shake dry. Set aside some thyme for garnish; strip leaves from remaining stems.

2. 2.

   Heat 2 tbsp olive oil in a wide pan, sauté the zucchini pieces and garlic over medium heat for 2-3 minutes while stirring. Add tomato cubes and thyme leaves, pour in vegetable broth. Simmer everything at low heat for 5 minutes.

3. 3.

   Rinse and pat dry the zander fillets. Season with salt and pepper, then coat in flour. Heat remaining oil (2 tbsp) and butter in a pan. Fry the fish fillets over medium to high heat for 4-6 minutes until golden brown, turning once.

4. 4.

   Drain the potatoes, season zucchini mixture with salt and pepper. Plate both together with zander fillets. Garnish with leftover thyme.