Zander Filets With White Wine Sauce

• 1 1/16 cups basmati rice
• 6 5/8 cups broccoli florets
• 2 5/8 ounces zander fillet pieces, skin on
• 7 2/3 tablespoons plain flour
• 1 3/4 tablespoons butter
• 5/8 cup milk
• 5/8 cup chicken stock
• 5 tablespoons dry white wine
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• 1 tablespoon sunflower oil
• chopped parsley
• lemon zest

1. 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.
2. 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.
3. 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.
4. Transfer the rice, broccoli and fish to warmed serving plates. Spoon the sauce on top and serve garnished with chopped parsley and lemon zest.

basmati rice, broccoli florets, fillet, flour, butter, milk, chicken stock, white wine, lemon juice, parsley, sunflower oil, parsley, lemon zest

Taken from www.yummly.com/recipe/Zander-Filets-with-White-Wine-Sauce-1408043 (may not work)