Zander Filets With White Wine Sauce - cooking recipe

Ingredients

200 g basmati and wild rice
600 g broccoli florets
8 x 75 g pieces zander fillet, skin on
60 g plain flour
25 g butter
150 ml milk
150 ml chicken or fish stock
5 tbsp dry white wine
1 tbsp lemon juice
1 tbsp chopped parsley
1 tbsp sunflower oil
None None chopped parsley and pared lemon zest, to garnish

Preparation

Cook the rice in boiling salted water for 12 minutes or until tender. Cook the broccoli in a separate pan of boiling water for 5 minutes. Score the skin of the fillets. Season 3 tbsp of the flour with salt and pepper and use to dust the fish.
Melt the butter in a saucepan and stir in the remaining flour. Cook while stirring for 1 minute. Gradually blend in the milk, then the stock and white wine. Cook gently for 5 minutes and stir in the lemon juice and parsley. Season to taste with salt and pepper.
Heat the oil in a frying pan. Add the fish, skin side down and cook for 3 minutes. Turn the pieces over and fry for another 2 minutes until cooked through.
Transfer the rice, broccoli and fish to warmed serving plates. Spoon the sauce on top and serve garnished with chopped parsley and lemon zest.