| Prep: 15 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 413 | 28g | 5g | 9g |
| sugars | fibre | protein | salt |
| 7g | 0.5g | 31g | 0.18g |
Why I Love German Zander on Arugula Bed with Balsamic Dressing
There’s something incredibly soulful and satisfying about the Zander on Arugula Bed with Balsamic Dressing recipe. It takes me back to the tranquillity of the Rocky Mountains’ lakes, where I would patiently wait for the trout to bite. Granted, Zander isn’t trout, but the similar light, delicate flavor of these freshwater fish creates a harmonious blend between familiar and the exotic, the domestic and the magical of the great outdoors.
A Nod to German Cooking
German cuisine sometimes gets pigeonholed: too meat and potatoes, not enough finesse. But there’s so much more to it, and this dish demonstrates that perfectly. Like many German recipes, it’s hearty and rustic, but it also has a subtle elegance that elevates it. This is largely due to the pairing of the Zander fillets with a simple, yet robustly flavored arugula salad topped with a classic balsamic dressing. It’s so fabulous that even my significant other, Gordon, who’s usually more of a “meat and potatoes” kind of guy, goes weak in the knees for this one. You can get an authentic taste of German cuisine without leaving your own kitchen, thanks to chefs like Inge Kohlmann who continue to inspire with their lyrical interpretations of traditional dishes.
Perfect Companions
Looking for the best dish to pair with Zander on Arugula Bed with Balsamic Dressing? A nutty wild rice or rich, creamy polenta would make a perfect accompaniment. German potato pancakes’ crispiness would also contrast rather beautifully with the tender fish and tangy arugula. And if you’re a fan of German Riesling or Gewürztraminer, you’re in luck – their fruity undertones would enhance the dish’s light, fresh flavors.
As diverse as the great outdoors themselves, this Zander on Arugula Bed with Balsamic Dressing dish takes you on a culinary journey that stretches far beyond the borders of your home kitchen, exploring traditional German cuisine’s depth, charm, and comforting simplicity. It doesn’t matter whether you’re a seasoned gourmet or someone looking for a new favorite weeknight dish, this recipe is worth trying.
What You’ll Need
- 6 Zander fillets, about 7 ounces each
- 3 cups of fresh arugula
- 1/2 cup of olive oil
- 1/3 cup of balsamic vinegar
- 2 tablespoons of honey
- 1 teaspoon of Dijon mustard
- 2 cloves of garlic, minced
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon of unsalted butter
- Lemon wedges, for serving
- Extra virgin olive oil, for drizzling
Method
Step One
Begin by seasoning your Zander fillets with salt and freshly ground black pepper according to your taste. Set them aside to marinate for a while.
Step Two
In a small mixing bowl, combine the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt and pepper. Stir them thoroughly until you achieve a smooth and well-blended dressing. Set this aside.
Step Three
Heat up the unsalted butter in a non-stick frying pan over a medium-high heat. Once it is melted and hot, add your Zander fillets. Cook each side for about 3-4 minutes or until they develop a golden-brown crust. Be sure not to overcook your fish as Zander can easily dry out.
Step Four
While your fish is cooking, move on to preparing your arugula. Rinse it well in cold water and pat dry using a kitchen towel. Spread out the arugula on a serving platter as this will form the bed for your cooked fish.
Step Five
Once your fish is done, remove it from the heat. Arrange each fillet on top of the spread out arugula. Drizzle your prepared balsamic dressing all over the fish and the arugula.
Step Six
Add an additional drizzle of extra virgin olive oil over the top to add an extra layer of flavor. Serve your Zander on Arugula Bed with Balsamic Dressing with fresh lemon wedges on the side. Enjoy your meal!
