Pan-Seared pike-perch fish with Garlic, Herbs and Lemon

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April 2015 024The zander is considered one of the most valuable food fishes native to Europe. It is esteemed for its light, firm but tender meat with few bones and a delicate flavour. Since I like pike-perch/zander filet very much (because of it’s marble skin and no fishy taste at all) I decided to prepare it for lunch today.

Ingredients: 2 skinless tilefish or other sturdy, thick white fish fillets (about 7 to 8 ounces each), skins removed, kosher salt, to taste, black pepper, to taste, 2 ½ tablespoons unsalted butter, 3 green garlic shoots or scallions, thinly sliced, 1 ½ tablespoons finely chopped chives, mint and/or sorrel, 1 tablespoon minced lemon, thyme or regular leaves (I added melisse as well), 2 teaspoons finely chopped tarragon, basil or marjoram, juice of 1/2 lemon

The side dish was: rösti (Rösti is made with coarsely grated potato, either cooked or raw) baked in the oven and creamy cauliflower purée (cooked in milk and water mixture, spiced with curry and nutmeg) and celery chips (fried)

Methods: Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.

In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.

Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.

Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.

Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.April 2015 027



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