Ingredients:

  • 2 zander fillets (about 6 oz each)
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • Juice of half a lemon (about 1 tablespoon)
  • Zest of one lemon
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Pat the zander fillets dry with paper towels. This helps achieve a nice sear. Season both sides generously with salt and black pepper.
  2. Heat the skillet by adding olive oil in a large non-stick skillet or cast iron pan over medium-high heat until shimmering but not smoking.
  3. Cook the fillets by carefully placing them skin-side down in the hot skillet. Cook for about 3-4 minutes, without moving them, until golden brown and crispy.
  4. Flip carefully using a spatula and cook for an additional 3-4 minutes, or until cooked through and opaque in color.
  5. Melt butter while fish is cooking in a small saucepan over medium heat. Once melted and foamy, add lemon juice and zest; stir well to combine; season with salt to taste.
  6. Transfer cooked zander fillets to serving plates. Drizzle lemon butter sauce over each fillet and garnish with freshly chopped parsley.
  7. Serve immediately! Enjoy your beautifully plated pan-seared zander!