11 Buyers, 1 Store, 8000 Wines

Wednesday, May 1, 2013


This recipe is courtesy of Luis Lorenco, winemaker of Quinta das Maias. The measurements are approximations, as the recipe was adapted from his European measurements. The beauty of the recipe is in the experimentation. Read the recipe, but tweak it yourself to your liking and have fun with it. 

INGREDIENTS
· 1 whole sea bass, or similar fresh, mild fish 
· 2 large potatoes, peeled, halved and cut into 3/4-inch slices
· 2 medium onions, cut into thin half-moons
· 1 large ripe tomato, cut into wedges
· 1 small green pepper, deseeded and cut into strips
· 1 bay leaf
· 2 garlic cloves, minced
· 3 tablespoons white wine
· 2 teaspoons paprika
· 4 parsley sprigs
· 6 coriander springs
· 3 tablespoons olive oil
· Salt and freshly ground pepper

PREPARATION
1. Preheat the oven to 350 degrees.
2. After cleaning the sea bass, season the fish with a little bit of salt.
3. Coat the bottom of a cooking tray with olive oil, then arrange the sliced     a  potatoes, onions, peppers, and tomatoes on the tray. Tuck the bay leaf to       a  the vegetables.
4.  In a bowl, combine the paprika, garlic, wine, remaining olive oil, and salt and pepper. Drizzle half of the mixture over the vegetables, then roast them for 10 minutes.
5. Remove the tray from the oven and place the sea bass with two cuts on the a  back. Spread the rest of the paprika-garlic mixture on top of the fish.
6.  Place tray back in the oven and bake for 20 minutes. Sprinkle the fish with parsley and coriander, then bake for 10 minutes longer.
7.  Remove from oven and serve with a mixed salad on the side — and a glass of Quinta das Maias Malvasia.

-Sadie Flateman
5.2.2013

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