• 500 – 800 g of boneless descaled zander filets
  • 1 sweet potato
  • 1 parsnip
  • 1 sprig of fennel
  • 4 carrots
  • 250g cherry tomatoes
  • 1 red onion
  • 2 garlic cloves
  • ½ red chili
  • 150g Brie
  • ½ lemon (organic)
  • Grated lemon peel
  • 1 dl white wine
  • 5 dl soy sauce
  • Honey
  • Thyme
  • Sea salt
  • White pepper
  • Black pepper
  • Olive oil

First, salt the boneless filets on both sides and season with a little white pepper.

Slice the sweet potato, parsnips, fennel and carrots into sticks (the carrots may be sliced a little thinner than the others.) Remove the chili’s seeds and cut into small pieces.

Oil the bottom of an oven plate, and place the carrots on the bottom. Add some salt and black pepper. Next, lay the parsnips, and add half of the pieces of chili, red onion and garlic. Next add the sweet potato and sprinkle some salt and black pepper. On top, place the fennel as well as the remaining chili, red onion and garlic. Add a little salt and black pepper and thyme. Then add the soy sauce and a little olive oil.

Atop the vegetables, arrange the filet pieces evenly. Add thyme leaves and the grated peel of ½ a lemon. Squeeze lemon juice and pour white wine onto the fish and vegetables. Cut the Brie into approx. 5 mm slices and place atop the filets. Squeeze some honey over the cheese, add thyme leaves and a few drops of olive oil. Add cherry tomatoes to the edges. Bake at 175 degrees for about 50 minutes.