Seafood and Meat Recipes - Zander with Caper and Tomato Sauce Recipe

Ingredients

• 800 g/1 3/4 lb medium tomatoes

• 1 clove garlic

• 1 tablespoon capers

• 1 bunch smooth parsley

• 7 tablespoons oil

• 1 bay leaf

• 800 g/1 3/4 lb zander fillets

• salt

• pepper

Serves 4

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Method:

1. Peel the tomatoes, cut into quarters and remove the seeds. Chop up the tomato quarters. Peel the clove of garlic and finely chop the capers and parsley.

2. Pour 4 tablespoons oil in a large dish and stir in the parsley. Add the bay leaves and fish.

3. Coat the fish completely with the marinade. Cover the dish with aluminum foil and put in the refrigerator for about 1 hour 30 minutes.

4. Heat the remaining oil in a large pan. Add the capers, pressed garlic and chopped tomatoes and stir. Season with salt and pepper and bring to the boil on a low flame.

5. Heat a non-stick pan and add the zander and its marinade, but without the bay leaves. Salt the fish and fry for 5-7 minutes on each side.

6. Arrange the zander fillets on four plates, pour over the sauce and sprinkle with freshly ground pepper.

Note: Zander or pikeperch is delicious served just with melted butter, but it is even better with the accompaniment of this caper and tomato sauce.