Saffron pour coconut milk. You can replace coconut milk with cream and add some coconut extract.
Take the fish fillet on the skin, rub on all sides with pepper and salt.
Cut the onion into half rings.
Cut the pepper into strips, and pass the garlic through a press or chop finely.
Heat 1 tablespoon well in a pan. vegetable oil and lay the pike perch skin down. Fry on both sides for several minutes and transfer to a plate.
Transfer all the vegetables to the pan and fry until transparent. Then add coconut milk, salt and pepper to taste, bring to a boil.
Return the zander to the pan with the skin up, cook over low heat for about 5 minutes.
Serve as soon as remove from heat.
Pike perch in coconut milk with saffron turns out to be very tender without losing its texture, fragrant and juicy. Cooking is quite simple and quick, you can add hot pepper and additional spices to your taste. Serve zander as a separate dish or with any side dish. Coconut milk adds piquancy and tenderness to the dish. Such pike perch can be safely served on the festive table by decorating a plate with greens.