Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 fish fillet (s), pikeperch fillets à 200g (or pollack fillets)
- 1 tablespoon lemon juice
- 4 tablespoon butter
- Flour, for dusting
- salt and pepper
- 250 g cherry tomato (s), halved
- 500 g suar snap peas, halved
- 4 shallot (s), finely chopped
- 100 ml white wine
- 150 g processed cheese
- 2 tablespoon dill, chopped
Print Recipe
Pin Recipe Instructions
- Sauté shallots in 2 tablespoons of butter until translucent, add snow peas and sauté for another 5 minutes. Add the tomato halves, deglaze with the wine. Bring to the boil and stir in processed cheese. Season to taste with pepper and possibly salt.
- Drizzle the fish fillets with lemon juice, season with salt and flour (knock off excess flour lightly). Fry on both sides in 2 tablespoon butter over low heat.
- Arrange vegetables with fish fillets on plates. Serve sprinkled with dill.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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