Baked Fish and Chips
Baked Fish and Chips might be just the main course you are searching for. This dairy free and pescatarian recipe serves 4. One portion of this dish contains around 23g of protein, 16g of fat, and a total of 509 calories. It is a reasonably priced recipe for fans of Scottish food. A mixture of radish tartar sauce, coarsely ground pepper, coarsely ground pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Place potatoes in a single layer on a large baking sheet coated with cooking spray.
Sprinkle rosemary and next 3 ingredients over potatoes.
Bake at 425 for 30 to 35 minutes or until potatoes are lightly browned, turning once.
Combine mayonnaise and next 3 ingredients.
Brush both sides of fish fillets with mixture.
Combine breadcrumbs, 1 teaspoon pepper, and garlic powder; dredge fish in breadcrumb mixture.
Place on a baking sheet coated with cooking spray.
Bake at 425 for 25 minutes.
Serve fish and potato with Radish Tartar Sauce.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Loveblock Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.
Loveblock Pinot Gris
Loveblock Pinot Gris is a pale golden with hints of green. The 2013 vintage is a dry style with floral aromas and a hint of ripe pineapple. The palate reveals poached pear and blood orange, and finishes with a touch of citrus, good texture and rich mouth feel.