Entree: Liechtenstein – Zanderfilet (Pan-seared zander fillet in a lemon-butter and caper sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Additional 5 min

Total 25 min

Ingredients

- 2 zander fillets, approx. 6 oz (170 g) each
- Salt to taste
- Black pepper to taste
- 1/2 cup (60 g) all-purpose flour for dusting
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) olive oil
- 1/4 cup (60 ml) dry white wine
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 g) cold unsalted butter, cut into pieces (to finish sauce)
- 1 tbsp (15 g) capers, drained
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving
- 1 lb (450 g) small potatoes, boiled and halved (to serve)

Instructions

1. Pat the zander fillets dry and season both sides with salt and pepper. Lightly dredge each fillet in flour, shaking off excess.
2. Heat 1 tbsp (15 ml) olive oil and 2 tbsp (30 ml) butter in a large skillet over medium-high heat until foaming. Add fillets skin-side down and cook without moving until skin is crisp, about 3–4 minutes. Flip and cook 2–3 minutes more until fish is opaque and just cooked through. Transfer fillets to a warm plate.
3. Reduce heat to medium, add white wine to the pan and scrape up any browned bits. Let wine reduce by half, about 1–2 minutes.
4. Stir in lemon juice and capers, then remove the pan from heat and whisk in the cold 2 tbsp (30 g) butter pieces a little at a time to form a glossy sauce. Season with salt and pepper to taste.
5. Return fillets to the pan briefly to warm in the sauce, spooning sauce over them.
6. Serve zander fillets with boiled potatoes, spooned over with lemon-butter and caper sauce, and sprinkled with chopped parsley and lemon wedges.