Baked Zander with Paprika and Garlic
Zander provides dense protein and usually holds its shape well during baking. Paprika and garlic add depth without a heavy sauce, while lemon keeps the flavor fresher. It is a simple keto hot fish dish for an ordinary home dinner.
Pat the zander (900 g) dry and cut it into portions if you are not cooking it whole. Mince the garlic (9 g) and squeeze the lemon (5 g) into a small bowl.
Mix the olive oil (30 g), garlic (9 g), paprika (2 g), salt (6 g), black pepper (1 g), and lemon juice (5 g). Rub this mixture evenly over the zander (900 g).
Place the fish into a baking dish and bake for about 16-20 minutes until fully cooked. The zander should turn firm, separate into large flakes easily, and stay juicy inside.
Serve the fish hot right out of the oven. This recipe does not need a separate complicated sauce because the paprika and garlic already make the flavor expressive enough.
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