Pickled Fish with Lavender and Olive Oil Salad Sauce

Fish fillets cooled rinse and dry. Crush spices in a mortar. Peel garlic, cut into slices. Clean and rinse onions, cut white and light green parts into slices.

Peel tomatoes and cut into small cubes.

In a frying pan, brown the spices without fat over medium heat. Add 2 tbsp. oil and heat. Sauté garlic and onions until translucent. Add tomatoes and sauté for 5 minutes.

Add wine and thyme, vinegar, rosemary and lavender, bring to a boil and season with salt. Add the fish fillets one by one and cook at low temperature for 10 minutes. While doing this, bubble with the sauce from time to time.

Transfer fish and sauce to a platter, cover with foil and set aside to cool. Before serving, mix the remaining oil with the juice of a lemon, zest and parsley and drizzle over the fish.

Tip: Always use aromatic spices to enhance your dishes!

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