Fish and white wine perfection
Reading the recipe of this My Food Bag dish, I predicted it would make a great match. Strong flavours and a hint of sweetness from the carrots balanced by acidity from the lemon. Chardonnay seemed the obvious choice.They were all good matches, although I had to admit that the 2021 Huia Sauvignon Blanc took line honours.
They were all good matches, although I had to admit that the 2021 Huia Sauvignon Blanc took line honours. The wine’s strength of flavour and the influence of capers really worked amazingly well. This is a seriously good recipe. It’s relatively easy to prepare and if you haven’t got a bottle of Huia Sauvignon Blanc handy, it is very white-wine friendly.
Lemon tarragon fish with vegetables and caper aioli
- 400g baby potatoes cut into wedges.
- 1 Bunch of baby carrots, halved.
- 1 drizzle of oil.
- 50g rocket.
- 1 drizzle of olive oil.
- 300g skinned, boneless snapper.
- ½ lemon juiced.
- 1 tbsp Dijon mustard.
- 1 tbsp French seasoning.
- 1 bunch parsley, roughly chopped.
- 1 drizzle of oil.
- 1 tsp butter.
- 2 tbsp caper aioli.
- Preheat oven to 220°C.
- Prep and cook vegetables.
Cut potatoes into wedges and carrots in half. Toss with oil on a lined oven tray. Season with salt and pepper and roast for about 25 mins until golden and tender.
- Prep fish.
Pat fish dry and cut larger fillets in half. Juice lemon. In a medium bowl, combine lemon juice, mustard and French seasoning together. Coat fish in the mixture, season with salt and set aside to marinate. Chop parsley and set aside.
- Cook fish.
When vegetables have 6 minutes of cook-time remaining, heat oil in a medium frypan on medium-high heat. Cook fish for 2 to 3 minutes then flip and add butter and parsley. Cook for a further 2 to 3 minutes (depending on thickness) or until cooked through.
- Finish vegetables.
When vegetables are cooked, remove from the oven and toss through the rocket and olive oil. Season to taste with salt and pepper.
Vegetables topped with fish and caper aioli.