Baked Zander with Tomatoes and Suluguni

Zander is a lean white fish that can easily become dry if overcooked. This recipe avoids that by using a "sandwich" technique: layering the fish between slices of fresh tomatoes. The vegetables act as a moist cushion, steaming the fish from below while shielding it from the direct heat of the pan. The result is a flaky, tender fillet topped with a salty, stretchy crust of melted Suluguni cheese. Ingredients Zander fillet: 600 g Suluguni cheese: 200 g Tomatoes: 2 pieces Olive oil: 2 tbsp Salt and ground black pepper: to taste The Process 1. Prepping the Fish Cut the zander fillets into four equal portions. Season both sides with salt and black pepper, then coat them with olive oil. Cover the fish with plastic wrap and let it rest for 10 minutes. This short pause allows the oil and seasoning to penetrate the flesh, ensuring the fish is seasoned evenly and stays moist during baking. 2. Layering Slice the tomatoes into rounds at least 5 mm thick. In a non-stick baking dish, create a base layer using half of the tomato slices. This prevents the fish from sticking to the bottom and introduces vegetable juices into the meat. Place the zander portions on top of the tomatoes, then cover each piece with the remaining tomato slices.