Weeknight Dinner with a weekend flare
Let's face it, life is busy. Conjuring up new ideas for delicious weeknight dinners can be a burden at times. Don't fret, we are proud to bring a recipe to you, courtesy of our latest partnership with chef and culinary stylist, Ashton Keefe, that's quick to make, easy to double, and just might fool your taste buds into thinking the weekend has begun.
Whole roasted fish is one of the easiest, but seemingly hard, dinners to make. To make this recipe even simpler, have your fish counter do the work for you by scaling and gutting a whole fish before you purchase. You'll want to choose fresh fish of course. We prefer branzino for its mild flavor and its ability to pair beautifully with the citrus flavors of Wente Morning Fog Chardonnay.
Give it a try. We promise you'll enjoy the ease of preparation, but LOVE the sophistication and delicacy of this dish.
To learn more about Ashton Keefe click here.
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.
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