Herb-roasted Sea Bass With Salsa Verde
The recipe Herb-roasted Sea Bass With Salsa Verde could satisfy your Mexican craving in around 14 minutes. This recipe serves 6. One portion of this dish contains roughly 40g of protein, 15g of fat, and a total of 321 calories. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have parsley, salsa verde, lemon juice, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing
Instructions
Preheat oven to 450F. Lightly brush baking sheet with olive oil.
Place fish fillets on baking sheet.
Brush fish with olive oil; drizzle with lemon juice.
Sprinkle fish with salt and pepper, then herbs.
Bake fish until just opaque in center, about 10 minutes.
Transfer fish to plates. Spoon some Salsa Verde over fish. Pass remaining Salsa Verde separately.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Seabass works really well 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. You could try Tangent Paragon Vineyard Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 12 dollars per bottle.
Tangent Paragon Vineyard Pinot Gris
Framed by a light lemony acidity and vibrant minerality, thispinot gris was made in the traditional dry style of northern Italy.It is surprisingly full-bodied, with concentrated flavors of peach,ginger and tropical fruit, with a hint of a pine-resin character. A great wine on its own, Tangent Pinot Gris pairs well with a widerange of foods including seafood, pasta with light sauces, evengrilled sausages.