A pairing for our Domaine Begude 'Elegance' Chardonnay. Recipe credit Pipers Farm
This spectacular barbecue fish recipe was created by chef Mitch Tonks for Pipers Farm, and generously shared with us as a pairing for our lightly oak aged Chardonnay. The sea bass is served with a salad of fennel, tomato, spring onion and basil. Just add a large glass of fresh white wine and you've got yourself a party.
Ingredients (serves 2)
- oneBritish whole sea bass
- twofennel bulbs, thinly sliced
- sixcherry tomatoes, halved
- handfulmint leaves
- onered chilli, sliced
- threelemons (two juiced, one sliced)
- fourspring onions, finely sliced
- threesprigs rosemary
Method
Make three slashes in the fish and insert a sprig of rosemary and a slice of lemon. Rub the fish with a little olive oil and grill over coals for 10-15 minutes, turning once or twice.
For the salad; slice the fennel, tomatoes, spring onions, chilli, mint and basil. Mix all together and dress with lemon and olive oil and serve alongside the fish.
Serve with a generous glass of Chardonnay.
