Zubáč with roasted potatoes
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ingredients
4 pcs fillet of zander with skin pcs handful of fresh thyme pcs salt pcs ground black pepper 1 clove garlic 700 g new potatoes 3 tbsp olive oil Ocho Classico 1/2 pcs lemon
procedure
1.
Dry the fish and remove any bones
2.
rub each fillet with a little olive oil, season lightly with salt and pepper and add the thyme leaves. Let marinate for at least 30 minutes.
3.
peel and cut the peanuts into larger pieces. Place them in salted water and cook until almost tender.
4.
Then drain the potatoes and fry them in a pan with a little olive oil until crispy.
5.
Heat the oil slowly in a second pan, pat the fillets dry and discard the herbs (otherwise the thyme will brown) and fry skin side down with the garlic cloves. After a few minutes, when the skin is browned, turn the fish over and briefly finish cooking.
6.
Serve the fish with potatoes and a light drizzle of lemon juice.
