A plate of seared zander fish fillet served over a bed of tomato relish with roasted baby potatoes, drizzled with balsamic glaze. On the side are vine tomatoes and a bottle of Mazzetti CREMAceto balsamic cream along with SanLucar Tomaten-Küsse cherry tomatoes.

Zander on Tomato Relish with Balsamic

Ingredients:

2 packs SanLucar “Tomaten-Küsse” tomatoes
2 SanLucar red onions
1 tbsp raw cane sugar
15 small SanLucar “Sonnen-Kartoffeln” (sun potatoes)
1 SanLucar lemon
2 zander fillets with skin
Mazzetti CREMAceto Classico
SanLucar olive oil
SanLucar thyme

Preparation:

Dice the onions and sauté in a pan with olive oil and 1 tsp thyme.
Add the “Tomaten-Küsse” and 3 tbsp CREMAceto Classico, then caramelize with the sugar.
Let the relish simmer for 15–20 minutes, then season with salt and pepper.
Sear the zander fillets on the skin side with thyme sprigs, flip, and cook for another 2–3 minutes.
Season the fillets and place them on the tomato relish.
Garnish with thyme sprigs, lemon slices, and a drizzle of CREMAceto Classico.
Serve with baked potatoes.

Preparation:

Dice the onions and sauté in a pan with olive oil and 1 tsp thyme.
Add the “Tomaten-Küsse” and 3 tbsp CREMAceto Classico, then caramelize with the sugar.
Let the relish simmer for 15–20 minutes, then season with salt and pepper.
Sear the zander fillets on the skin side with thyme sprigs, flip, and cook for another 2–3 minutes.
Season the fillets and place them on the tomato relish.
Garnish with thyme sprigs, lemon slices, and a drizzle of CREMAceto Classico.
Serve with baked potatoes.

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Zander on Tomato Relish with Balsamic

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