Zander with Herbs de Provence

1. 

zander 1.3 lb (600 g) • potatoes 1.1 lb (500 g) • leek 1 pc • smoked bacon 5.25 oz (150 g) • Provençal pepper 1 tbsp • ground black pepper • salt • vegetable salt • olive oil • sunflower oil

To prepare zander with Herbs de Provence, we need: zander fillets, potatoes, leek, bacon, olive oil, salt, ground black pepper, Herbs de Provence.

2. 

Cut leek into thin rounds, bacon into noodles and cook them together in a little oil.

3. 

Remove all the bones from zander and prepare filets, season them with salt, ground black pepper and sprinkle with Herbs de Provence. Place zander fillets on baking tin greased with olive oil and potatoes cut into thin slices. Sprinkle potatoes with vegetable salt and Herbs de Provence.

4. 

semi-sweet white wine ¾ cup (200 ml) • water ¾ cup (200 ml)

Spread cooked mixture of the bacon and leek, pour in some water or white wine and roast for 30 minutes.