russian

Zander Baked With Rye Croutons, Horseradish, and Roasted Carrots

Name: Zander Baked With Rye Croutons, Horseradish, and Roasted Carrots
Yield: 1 serving
Cuisine: russian
Ingredients: 265 g zander (pike perch) fillet; 66 g rye bread, cubed; 217 g carrots, cut into sticks; 12 g sunflower oil; 14 g prepared horseradish; 12 g lemon juice; 7 g dill, chopped; 0.6 g black pepper; 0.6 g salt

This roasted dish pairs zander fillet with rye bread, cubed, carrots, cut into sticks and prepared horseradish. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High protein Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

62 g Protein

57 g Carbohydrates

20 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

265g zander (pike perch) fillet 265 kcal
66g rye bread, cubed 175 kcal
217g carrots, cut into sticks 89 kcal
12g sunflower oil 106 kcal
14g prepared horseradish 7 kcal
12g lemon juice 4 kcal
7g dill, chopped 2 kcal
0.3 tsp (1g) black pepper 2 kcal
0.3 tsp (1g) salt 0 kcal

Cooking instructions

Preheat oven to 425 F. Line a small sheet pan.
carrotssunflower oilsalt
Toss carrots with 1 tsp sunflower oil and a pinch of salt. Roast 12 minutes.
rye breadsunflower oilprepared horseradishlemon juiceblack pepper
Mix rye bread cubes with remaining oil, horseradish, lemon juice, and black pepper.
zander (pike perch) filletrye breadprepared horseradishsalt
Season zander with a pinch of salt. Press the rye-horseradish mixture on top of the fish as a crust.
carrotsdill
Add fish to the pan with carrots and bake 10-12 minutes until fish flakes and crust is crisp. Sprinkle with dill and serve.