Zandergratin with Bell Pepper, Apples and Dill

Ingredients

• 1 Zander fillet (ca. 500 g, skinless)
• 0.5 lemon (juice)
• 2 onions
• 3 tbsp dill
• 300 g red bell pepper caps
• 2 tbsp olive oil
• 150 g tart apples
• Salt
• Pepper (freshly ground)
• 150 g sour cream (min. 10% fat)
• dill (for garnish)

Instructions

1. 1.

   Wash the Zander fillet, pat dry, drizzle with lemon juice and let rest covered for a few minutes. Meanwhile peel the onions and slice into thin rings. Finely chop the dill.

2. 2.

   Preheat the oven to 200°C (400°F) fan‑forced. Wash the bell pepper, halve it, remove seeds and white membranes, then cut flesh into strips. Heat oil in a non‑stick pan and roast onion rings until golden brown. Add pepper strips and cook for 2–3 minutes. Layer half of this mixture in a heatproof dish. Peel apples, core them and slice into thin slivers. Mix with remaining pepper vegetables. Pat fish dry with paper towels, season with salt and pepper, place in the dish. Cover with apple‑pepper mix. Whisk 2 tbsp dill with sour cream and pour over.

3. 3.

   Bake the gratin in the preheated oven for 10–15 minutes. Serve garnished with fresh dill.