Zander in Tomato Sauce with Pickles
Zander gives lean protein and works well for a lighter keto dinner, while the tomato sauce keeps the fish juicy without flour-based thickeners. Pickles and olives add acidity, minerals, and a brighter flavor. The dish is simple, warm, and useful even for people who are not very fond of fish.
Thaw zander (600 g) in the refrigerator if you are using frozen fillets, then pat it dry, season with salt (7 g) and black pepper (2 g). Slice onion (120 g), garlic (15 g), cherry tomatoes (150 g), pickles (80 g), and parsley (10 g). Olives (40 g) can stay whole or be cut in half.
In olive oil (20 g), gently cook the onion, garlic, cherry tomatoes, and chili pepper (3 g) until softened but not overcooked. Add the pickles, olives, and passata (200 g), then heat the sauce until it simmers evenly and stir carefully.
Nestle the zander pieces into the tomato sauce, cover with a lid, and simmer over low heat for about 30 minutes. The fish should cook through while staying juicy, and the sauce should become thicker and more concentrated.
Sprinkle with parsley before serving. If you prefer a firmer olive texture, keep some olives aside and stir them in only at the end.
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