Zander À l`Orange
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 kg fish fillet (s) (pikeperch, frozen), thawed
- 4 orange (s), unsprayed or intensively washed
- 1 tablespoon black pepper
- 1 piece (s) ginger, approx. 2 cm
- salt
Print Recipe
Pin Recipe Instructions
- Clean the fish fillet, season with salt and place in a baking dish. Tear off the orange peel with a zest and then squeeze out the juice. Mix the two together. Peel the ginger, chop it very finely (atomize) and add it, as well as the pepper.
- Pour this stock over the fish fillets and let it steep for about 1/2 hour.
- Then cook in a preheated oven at 200 ° C for approx. 20 minutes.
- Note: If you don`t have a zester, take a grater or thinly cut the peel and cut into strips. However, be careful: do not use the bitter white below the skin!
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