Zander and Carrot Puree







A recipe allowed in a / / diet.

You can feel the happy pairing between the smoky mildly-sweet carrots and the salty fish fillets in this buttery puree. This was meant as a main course mainly, but if you’ll eat it as a spread we won’t tell. Nothing fishy about that!

Nutritional Chart

Calories: 412 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 64 g
  • 13 g
  • 6 g

Ingredients Needed for Zander and Carrot Puree

2 carrots, sliced
6 teaspoons butter
4 zander fillets (2-3 ounce each)

How to Make Zander and Carrot Puree

  1. Add the carrots to a baking dish and place 2 teaspoons of butter on top. Bake for 15 minutes at 340ºF/170ºC.
  2. Add the fillets and top with 2 more teaspoons of butter. Bake for 12 minutes at 340ºF/170ºC.
  3. Transfer the baked fish and veggies to a measuring cup. Add the remaining butter, season with salt and pepper, and mash.

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