Pan-fried zander fillet on the skin

Ingredients

• 2 zander fillets with skin, scaled (about 150 g each)
• 2 tbsp rapeseed oil
• 1 tbsp butter
• 1 garlic clove, crushed
• 1 sprig of thyme
• Salt, pepper
• 1 organic lemon

Method

1. Pat the fillets thoroughly dry and score the skin lightly two or three times with a sharp knife. That stops it curling up in the pan.
2. Only salt the skin side just before frying.
3. Heat the oil in a frying pan until hot. Lay the fillets in skin side down and press them flat with the fish slice for the first few seconds.
4. Fry them over a medium to high heat for about 4 to 5 minutes, until the skin is crispy and the flesh has turned almost completely white from below.
5. Turn the fillets over and take the pan off the heat. Add the butter, garlic and thyme.
6. Spoon the foaming butter over the fish for about a minute. The flesh is done when it is no longer glassy and flakes easily.
7. Season with pepper and a little lemon zest and serve the zander skin side up so it stays crispy.

Tips

• A stainless steel or iron pan makes the skin crispier than a non-stick pan.
• Creamy lentils, mashed potato or beetroot go well with it.
• Do not turn the fillets too early. Once the skin is crispy, it almost comes away by itself.

Zander: profile