Baked fish fillets with green salsa
Nov 5th 2012, 09:57
JUSTINE DRAKE SUGGESTS A SALSA SWING FOR TWO OCEANS PINOT GRIGIO
Two Oceans Wines asked popular food fundi Justine Drake to devise a simple but delicious dish with a flash of chilli to show off the fruity and floral notes of its new vintage Pinot Grigio.
Brilliantly clear with flashes of green, the wine introduces itself with a subtle floral nose, some hints of litchi and dried fruit that opens onto a fruity and succulent palate, making it a great match for any dish showing a spark of spice.
Two Oceans Pinot Grigio is widely available and retails for around R30 a bottle. Justine also recommends it as a partner to Italian and other Mediterranean dishes.
This SASSI-friendly fish dish is a great way to feed family or friends and needs no more than a few quick steps.
BAKED FISH FILLETS WITH GREEN SALSA
8 fish fillets, skin retained on one side (SASSI green-coded fish such as yellowtail, farmed kob, hake or gurnard)
GREEN SALSA MARINADE
2 cloves garlic
Juice and peel of 1 lemon
Large handful flat-leaf parsley
Handful of basil
Salt and milled pepper
¼ Cup (60 ml) olive oil
Preheat oven to 180°C
Whizz marinade ingredients in a blender and set aside.
Place fish in a shallow dish and toss with marinade.
Marinate for 30 minutes, if time allows.
Bake for 10 minutes or until cooked through.
Serve on brown and wild rice with fresh tomato and red onion salad, on the side.
TO DRINK: Two Oceans Pinot GrigioClick here for more information on Two Oceans Wines
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