In celebration of the launch of our new Wente+ wine subscription service, we partnered with chef and culinary stylist, Ashton Keefe, to bring you personalized recipes for our Wente+ wines.
The first pairing we are bringing to you is Morning Fog Chardonnay and Whole Roasted Fish with Herbs, Lemon & Olives. If you want to look like a gourmet chef, with minimal effort, this recipe is for you!
"Whole roasted fish is one of the easiest – but seemingly hard– dinners to make. Have your fish counter do the work for you but scaling and gutting a whole fish. TIP: choose a fish that has bright eyes and no lingering fish smell.
I prefer branzino for its mild flavor and easier to remove bones, simply shimmy the tail from the cooked fish to remove the entire spine. Serve with Wente Morning Fog Chardonnay as the perfect balance of citrus and depth complementing both the mildness of the fish but the briny olives and lemons."
WHOLE ROASTED FISH WITH HERBS, LEMON & OLIVES
Ingredients (Serves 2)
1-2 whole branzino, scaled and gutted
Extra virgin olive oil
1 cup of smashed, pitted castelvetrano olives or desired olive
Handful of herb such as thyme or rosemary
3/4 cup Wente Morning Fog
Loaf of bread for dipping (optional)
Preheat oven to 400° F. Heat a large sauté pan over medium high heat with a glug of olive oil. Season both sides and the inside of the fish with salt. Stuff the inside of the fish with 1/2 lemon slices and herbs.
Sear one side of the fish for 4-5 minutes. Add olives, remaining herbs (if you have any) and 3/4 cup Wente Morning Fog Chardonnay. Place pan in the oven and cook for another 10 minutes, or until the fish, when poked is firm. Remove from oven and squeeze with remaining lemon half.
To eat, remove skin gently using a fork and shimmy the spine of fish from the tail up to release it from the filet. Serve whole with remaining olives and lemons. Dip bread in the wine-y juice for a delicious accompaniment.
Ashton Keefe is a chef and culinary stylist. With a focus on beautiful and seasonal food, she encourages her generation to embrace the practice of everyday cooking and celebrations. AK’s bubbly and convivial nature mirrors her overarching and founding belief that food is an act of love and an opportunity for beauty.
After receiving recognition in The New York Times, Martha Stewart and Food & Wine Magazine for her role as a founding chef at New York City’s Haven’s Kitchen, Ashton went on to become an integral partner and colleague for brands and public figures such as Tom Colicchio, Giada DeLaurentiis, Whispering Angel, Fab Fit Fun and Instagram by creating content and executing events.
She regularly appears on NBC’s Today Show, Fox News and CNN.
Wente+ Monthly Subscription
Learn more about our Wente+ subscription packages. Have wine delivered to your door for a flat monthly rate. Wines are 20% off and shipping included.
Choose between the Morning Fog Chardonnay package, Riva Ranch Vineyard Chardonnay package, or a mixed case (6-pack) of Morning Fog Chardonnay, Riva Ranch Vineyard Chardonnay and Southern Hills Cabernet Sauvignon.