Roast zander with red wine sauce

Method

1. Preheat the oven to 180ºC/gas 4.

2. Using a sharp knife, cut slashes along each side of the zander. Rub in the salt, olive oil and thyme. Put a couple of lemon wedges in the cavity.

3. Place the zander in a roasting tray and roast, allowing 15 minutes per 450g, until cooked through.

4. While the fish is cooking, make the red wine sauce. Place the red wine and fish stock in a saucepan with the thyme.

5. Bring to the boil and cook briskly until reduced by three-quarters. Add the sugar and whisk in the butter. Season with salt and freshly ground pepper.

6. Place the zander on a serving plate, drizzle over the red wine sauce and garnish with lemon wedges.

7. Serve with boiled Jersey royal potatoes and green beans, drizzled with olive oil and a sprinkling of fresh mint.

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Ingredients

1 zander
25g sea salt
75ml Olive oil
bunch of Thyme, torn into sprigs
4 lemon wedges, to garnish

For the red wine sauce:

350ml Red wine
300ml fish stock
2 thyme sprigs
1 tbsp Sugar
100g Butter, cubed
salt and fresh ground black pepper

To serve:

Jersey Royal potatoes
green beans

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