Baked Zander with Carrots, Onions and Mushrooms
A wonderful fish recipe: the dish turns out tender, juicy and very aromatic. The filling harmoniously complements the main product, creating a magnificent taste. :) Sea bass, dorado or other varieties can be used as a base instead of zander. Porcini mushrooms can be replaced with any others according to your preference.
- Total cooking time
- not set
- Number of servings
- 2
- Recipe difficulty
- 3 / 5
Ingredients
for 2 servings
- zander
- onion 200 g
- carrot 200 g
- tomatoes 200 g
- dried white mushrooms 30 g
- lemon
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 16
Cover the mushrooms with hot water and leave for 15–20 minutes.
Step 2 of 16
Drain the water and chop the mushrooms.
Step 3 of 16
Cut the onion into half-rings.
Step 4 of 16
Cut the carrot into strips.
Step 5 of 16
Sauté the onion in vegetable oil.
Step 6 of 16
Add the mushrooms to the onion.
Step 7 of 16
Season with salt and pepper and fry for 5 minutes.
Step 8 of 16
Add the carrot and fry for 5 minutes.
Step 9 of 16
Slice the tomatoes.
Step 10 of 16
Cut the lemon into half-rings.
Step 11 of 16
Stuff the fish with the mixture of onion, mushrooms and carrot.
Step 12 of 16
Make slits in the fish.
Step 13 of 16
Insert lemon pieces into the slits.
Step 14 of 16
Place the remaining filling around the fish.
Step 15 of 16
Add the tomatoes.
Step 16 of 16
Season with salt and pepper and place in the oven. Bake at a temperature of 180 degrees for 35–40 minutes.