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