Marinated Fish Fillet, Crispy Fried with Sugar Snap Peas

Cut the fish skin a few times with a sharp kitchen knife.

Put the spices in a Combimax form, crush them and add the oil and a little bit of juice of a lemon through the lid opening. 2.

Season the fish fillet with salt and brush the skin side with the marinade. Marinate for at least 15 min.

Heat a non-stick frying pan, pour in the oil and fry the fish fillet in it, skin side down. Remove the frying pan from the heat, turn the fish to the other side and put it in the stove heated to 90 °C for a little bit 5-10 min.

Cut off the ends of the sugar snap peas and cook them in boiling salted water for a few minutes until al dente. Transfer them to the colander and plunge them into ice-cold water on the spot. Drain.

Cut the onion into small cubes and sauté in butter until translucent. Add the sugar snap peas, drizzle with a little vegetable soup and sprinkle with chervil and pepper. Toss briefly.

Cut the fish fillet in half diagonally and divide evenly with the vegetables on two warmed plates. Approximately 280 calories per person

A fruity, elegant South Tyrolean Weissburgunder is the perfect accompaniment to this crispy fried fish fillet and tender sugar snap peas.

Pinot Blanc has been planted in South Tyrol for over 100 years, and today these fresh white wines, with their delicate fruity aromas and pleasant, dignified fullness, are the we

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