Zander in Creamy Sauce with Brussels Sprouts and Pot Barley

Today I have a recipe for super quick lunch! Baked zander with delicious, creamy sauce, a serving of vegetables and golden pot barley provide a balanced meal that you can easily prepare for the whole family. Do not forget (especially in the autumn and winter season) to add turmeric to your dishes as it strengthens the immune system 🙂

Preparation:

I sprinkled the fish with lemon juice and half of the olive oil, seasoned it with salt, pepper, and thyme and put it into an ovenproof dish. I baked the fish at 180°C for about 20-25 minutes. I cut the Brussels sprouts in half and put them on a baking sheet lined with parchment paper. I seasoned them with salt and pepper and drizzled the rest of the olive oil over them. I put the Brussels sprouts into a preheated oven and baked for about 8 minutes until they were golden brown.

I boiled the groats in salted water and when ready I stirred in the turmeric. Then I sautéed chopped garlic on hot clarified butter, added coconut milk, lemon juice, salt, pepper, nutmeg, stirred and stewed until the sauce slightly thickened. Finally, I added chopped dill and basil.

I transferred the groats onto a plate, put the fish on top, added baked Brussels sprouts, poured the sauce over the dish and sprinkled it with a bit of nigella 🙂