Low-carb zander with beetroot and horseradish

Low-carb zander, pan-fried on its skin, with oven-roasted beetroot, caraway, dill and horseradish soured cream. A gluten-free dinner with 17 g carbs per serving.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 473 kcal per serving
• Protein: 33 g
• Fat: 30 g
• Carbs: 17 g

Ingredients

• 300g beetroot
• 2 tbsp olive oil
• ½ lemon
• 100g soured cream
• 1 tbsp horseradish
• 300g zander fillet
• 15g butter
• 1 tsp caraway seeds
• ½ tsp salt
• ½ bunch of dill

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Peel the beetroot wearing gloves and cut it into thin wedges.
2. Toss the beetroot with half the olive oil, the caraway and a little salt and roast on a baking tray lined with baking paper for 25 to 30 minutes until soft.
3. Squeeze the lemon. Stir the soured cream with the horseradish, lemon juice and half the chopped dill and season with salt.
4. Pat the zander dry, salt it and fry it skin side down in the rest of the olive oil for 4 minutes until crisp. Turn it, add the butter and fry for 1 to 2 minutes to finish.
5. Mix the beetroot with the rest of the dill and serve with the zander and horseradish soured cream.

Good to know

Beetroot and horseradish are a well-matched pair, and zander with crisp skin fits right in with its mild flavour. The oven takes care of the veg on the side.

Swaps

Zander → cod or Arctic char. Soured cream → Greek yoghurt. Horseradish → mustard. Beetroot → celeriac (fewer carbs; contains celery).

Cooking tips

Score the zander skin lightly 2 to 3 times so the fillet doesn't curl up as it fries.

Storage

The beetroot keeps for 3 days in the fridge; fry the fish fresh.

Allergens

Contains fish and milk; gluten-free, no egg. Suitable in pregnancy if the fish is cooked right through.

Frequently asked questions

How long does the beetroot keep in the fridge?

The beetroot keeps for 3 days in the fridge; fry the fish fresh.