Spread skin of zander with mustard. Cover with parsley, bread crumbs and flour and fry zander filets in oil.
Deseed zuchini and cut them into small cubes. Sautée onion and garlic in olive oil, add zucchini cubes and fry all short time. Douse with soup, let it simmer some minutes and mash with a hand held blender. Season to taste with salt, pepper, butter and olive oil.
Serve zander filets on zucchinicreme and garnish with green pepper.