- 4 zander fillets, each approx. 160 g
- 2 zucchini
- 8 spring onions
- 200 g kohlrabi
- 3 - 4 tbsp. olive oil
- 2 tbsp. lemon juice
- 1 shot dry white wine
- 2 stalks parsley
- ground pepper
Preheat the oven to 220 ° please use bottom and top heat. Wash the zucchini, clean and cut lengthwise into thin slices. Wash the spring onions, clean them, cut them lengthways and cut the halves into pieces about 12 cm long. Peel kohlrabi, halve and cut them into thin slices.
Spread the vegetables on an oiled baking sheet, drizzle with the lemon juice and 2 tablespoons of oil, sprinkle with salt, pepper. Add the wine and cook everything in the oven for about 10 minutes until lightly brown. Rinse the fish, pat dry and season with salt and pepper. Grill on the hot, oiled grill with the skin side down until golden brown for 3-4 minutes. Turn and grill for 2-3 minutes. Serve the vegetables with the sauce on plates, place the zander on top and serve with coarse parsley leaves.
Grill the fillets on a grill tray or aluminum foil. Important: oil the grill tray well before grilling.