Zander fillet with tomato pesto, panko and parmesan
The zander fillet, cooked with red pesto, crispy panko bread and parmesan cheese, is an enjoyable dish for all fish lovers. It only takes a few minutes to prepare the fish if you use Gourmet Club sun-dried tomato pesto. All the flavors match well with the delicate taste of white fish. Instead of zander, you can similarly use cod, pike or other white fish.
4 × 200 g zander fillets
8 tablespoons Gourmet Club sun-dried tomato pesto
1 dl panko
100 g of Parmesan cheese, grated
Salt and pepper
Fresh red or thyme
Cut the fish fillet into good portions and season with salt and pepper. Spread sun-dried tomato pesto on each fish fillet. Mix the panko and grated Parmesan cheese and spread on the fish fillets covered with pesto. Drizzle with olive oil and put the fish fillets to 180 degrees in a preheated oven. Bake the fillets for about 15 minutes, then switch the oven to grill mode and cook for another 5 minutes until the surface of the fish starts to brown. When serving, sprinkle with fresh red or thyme and serve young potatoes or other vegetable as side dishes.