Ingredients
1 kg potatoes
150 g tomatoes
100 g pitted black olives
20 g capers
2 cloves garlic
2 sprigs rosemary
50-100 ml white wine
50 ml olive oil
800 g zander
2 tbsp lemon juice
1 tbsp parsley and vegeta or a mixture of spices of your choice
Method
Peel the potatoes, cut them into slices about 1 cm thick and put them in boiling water. Simmer them very short (2-3 minutes), drain them and then pour them into a fireproof container and Salt with vegeta. Add the olives, chopped garlic, tomatoes, capers, rosemary and olive branches. Mix everything well and pour 150 ml hot water. Cover with aluminum foil and bake about 25 minutes in a preheated 220 C oven. During this time, clean the fish, cut it on the fillets, pour it with lemon juice and gently Salt. Remove the potatoes from the oven, remove fthe oil, mix them and arrange them on the fish fillets. Then return to oven court with potatoes and fish and continue to bake the dish for about 20 minutes at 200 C. Before the end of cooking add the wine. Sprinkle with parsley and serve.
Containers:
Difficulty
Difficult
Tested
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