Crispy Zander with White Bean Stew by Tanerxaydin

Ingredients

• 2 zander fillets
• 1 cup white beans, cooked
• 2 medium carrots, ribboned
• 1/2 cup cherry tomatoes, halved
• 1/4 cup wild garlic, chopped
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 cup carrot-infused broth
• 1 tbsp soy sauce
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Prepare the white bean stew: Sauté shallots and minced garlic in 1 tbsp olive oil over medium heat until softened, about 3-4 minutes.
2. Add ribboned carrots, halved cherry tomatoes, and cooked white beans to the pan. Stir to combine
3. Pour in the carrot-infused broth and soy sauce. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until carrots are tender.
4. While the stew simmers, season the zander fillets with salt and pepper over low heat until tender, about 60 min.
5. Heat the remaining 1 tbsp olive oil in a separate skillet over medium-high heat until shimmering.
6. Carefully place the zander fillets in the hot skillet, skin-side down if applicable. Sear for 4-5 minutes per side, until golden brown and cooked through.
7. Stir the chopped wild garlic, lemon zest, and fresh lemon juice into the white bean stew. Adjust seasoning as needed over low heat until tender, about 60 min.
8. Serve the crispy pan-seared zander fillets immediately over the warm white bean and vegetable stew.