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Home Gebakken snoekbaars met citroenboter en kappertjes

Fish Dutch Quick Main course Freshwater fish Spring Summer

Zander is an underrated star in Dutch cooking. The flesh is firm, mild in flavour and becomes truly special with a well-crisped skin. For this recipe use a good fish pan so the fillets cook evenly and the skin crisps without sticking. Lemon-butter with capers alongside it is a classic combination that works every time.

Recipe

Pan-fried zander with lemon-butter and capers

Zander is one of the most flavorful freshwater fish you can cook. With a crispy skin, silky lemon-butter and salty capers, you have a dish that impresses without fuss.

Course	Main course
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	10 min
Total	20 min

Equipment

Fish pan
Spatula
Kitchen paper
Cutting board
Knife

Ingredients

4 zander fillets (about 150 g each), skin on
Salt and freshly ground black pepper
2 tbsp sunflower oil
60 g unsalted butter
2 tbsp capers (drained)
1 lemon
Handful of fresh flat-leaf parsley, roughly chopped

How to make pan-fried zander with lemon-butter and capers?

Pat the zander fillets dry with kitchen paper. This is the key to a crispy skin. Season both sides with salt and pepper.
Heat the fish pan over medium heat. Add a splash of sunflower oil and wait until the oil starts to shimmer.
Place the fillets skin-side down in the pan. Press them gently with a spatula for the first 30 seconds so the skin makes good contact with the base. Fry 3 to 4 minutes on the skin side until the skin is golden-brown and crisp.
Turn the fillets over and cook 1 to 2 minutes on the flesh side. The fish is done when the flesh is opaque and flakes easily. Remove the fillets from the pan and place them on a warm plate.
Reduce the heat to low. Add the butter to the pan and let it melt until it turns light golden and smells nutty. This takes about 1 to 2 minutes.
Add the capers and fry them for 30 seconds. Then squeeze the lemon over the pan and stir briefly. Taste and adjust seasoning with extra salt or pepper if needed.
Spoon the lemon-butter with capers over the fillets. Garnish with fresh parsley and serve immediately with, for example, boiled potatoes or a crisp green salad.

Cooking mode Prevents your screen from going to sleep

You only get a really crispy skin with a pan that distributes heat evenly and where the fish doesn't stick. A fish pan with a good non-stick surface does exactly that: you have control, the fish cooks evenly and cleaning up is quick. You really notice the quality when you start using it.

Zander pairs well with simple sides. Think boiled baby potatoes with butter, a handful of arugula with a drizzle of olive oil, or just a good slice of bread. Keep it light so the fish can shine. That way a weeknight becomes a tasty moment to enjoy.

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