Every Tuesday on the Majestic blog we feature a recipe from the delicious. magazine website matched up with the perfect wine pairings. It’s Bottoms up Tuesday!
This week the delicious. team make an easy one-pan roast herby fish dish, a healthy and delicious midweek meal and Mike from Majestic HQ matches it up with his perfect wine pairings.
- 500g waxy potatoes, thinly sliced
- 1 large onion, thinly sliced
- 6 tbsp olive oil
- Knob of butter
- 8 small vine tomatoes, halved
- 6 white (marinated) anchovy fillets, finely chopped (see tip)
- 2 garlic cloves, finely chopped
- 1 lemon, zested and sliced into discs
- ½ large bunch of fresh parsley, finely chopped (about 40g)
- 100g fresh breadcrumbs
- 4 thick white fish fillets, such as sustainable cod or coley
- 1 red chilli, sliced
- Scatter the potatoes and onion into a large roasting tray. Drizzle with 1 tbsp oil, season, then toss to coat. Dot with butter, then cook in the oven for 15 minutes at 190C conventional/170C FAN/Gas 5. Add the tomatoes, then return to the oven for 10 minutes more. Meanwhile, whizz the anchovy, garlic, lemon zest and parsley in a food processor with 3 tbsp of the olive oil to make a gremolata. Taste and season.
- Mix the breadcrumbs with 2 tbsp oil and some seasoning. Top the potatoes with the fish fillets, lemon slices and sliced chilli, then scatter with the breadcrumbs.
- Return to the oven and cook for 12-15 minutes until the fish steaks are just cooked through and the breadcrumbs are golden. Remove from the oven, top with the herby gremolata, then serve.
Nutritional info per serving: 401kcals, 7.7g fat (2.1g saturated), 36.1g protein, 49.7g carbs (8.9g sugars), 1.3g salt, 6.4g fibre
Chef’s tip: Milder and sweeter than the salted specimens, white (marinated) anchovies are available at all good supermarkets.
Mike’s Wine Matches
St Hallett Poachers Blend White 2010, Barossa Valley
This healthy little dish of roast fish and tomatoes needs something with high acidity and delicate flavours; Poachers Blend has it all. The lime and melon characters from the Semillon and Sauvignon coupled with the unusual twist of Riesling in this blend will flatter the delicate cod or coley and emphasise the joys of roasted vine tomatoes. Yum!
Pinot Grigio 2009, San Angelo Vineyard, Banfi
From one of the key players in Tuscany, this Pinot Grigio is a leap in quality above many of the more neutral styles made in Italy. The stone-fruit aromas and zippy melon character will match this light fish dish to produce many scrumptious mouthfuls, all at the bargain price of £5.99.