Riesling snapper

Clement 0

"the wine evaporated before cooking the fish gives it a very particular caramelised wine taste and doesn't need any sauce with it. goes very well with any vegetable and will impress your guests by its subtility (still being very fast and easy to prepare)"


6-11 min. 4 servings
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Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. poor the wine in a frying pan at medium heat
  2. cook until evaporated but not burned
  3. add the chopped garlic and butter
  4. mix well for the butter to absorbe all the taste of the evaporated wine
  5. salt both side of the fish and fry it at high temperature
  6. add the almond and pepper when flipping side
  7. Serve ;-)
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