Food & Wine

SECOND COURSE - Gratined Lake Maggiore zander scallops

Recipe for 6 people

900 g zander fillets (pike-perch) from Lake Maggiore
100 g breadcrumbs
125 g almond flour
10 g fine salt
30 g extra-virgin olive oil
A pinch of ground black pepper
1 sprig of rosemary
1 bunch of parsley
1 clove of garlic

As a side dish:
200 g of greens sautéed in butter

Mince the garlic, rosemary and parsley. Blend with the breadcrumbs, almond flour, salt and pepper. Put the fillets in a pan on baking paper, spread the breadcrumb-herb mixture evenly over the fish, drizzle with oil and bake in a preheated oven at 200°C for 20 minutes. Remove from the oven and serve hot with a side dish of green vegetables sautéed in butter.