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Zander with tapenade

  • 30 min
  • Fish
AI AI

Ingredients for 1 serving:

  • Pike-perch fillet 100 g
  • Black olives 30 g
  • Garlic 5 g
  • Zucchini 80 g
  • Salt 2 g
  • Water 10 ml
  • Pepper ⅓ teaspoon
  • Oil 1 teaspoon

Preparation:

  • Season the pike-perch with salt and pepper.
  • Cut the zucchini into thin, long slices, season with salt and pepper.
  • Prepare the tapenade: blend the olives with garlic and water until smooth, then season.
  • Arrange the zucchini slices on a baking tray, place the fish on top with the skin facing up, spread the tapenade over it, put it in the oven, and bake according to the instructions shown on the display.

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