Try this simple and delicious recipe from Justine Drake, created to pair with the refreshingly zesty Sauvignon blanc from Two Oceans.
Crisp and elegant, its pleasing combination of upfront tropical fruit flavours and fresh grassiness lifts the palate and whets the appetite, while perfectly matching the citrus notes of the dish. Go on, sip on a glass while the fish is roasting in the oven!
Two Oceans Sauvignon Blanc 2013 is widely available and retails for around R35 for a 750ml bottle.
4 thick fillets of dorado or 1 side of yellowtail
3 to 4 tbsp (45 to 60ml) olive oil
Juice of 1 lemon
Juice of 2 oranges
1/2 to 3/4 cup (125 to 183ml) chicken stock
Sea salt and milled pepper
2 cloves garlic, crushed
1 lemon, very thinly sliced
2 oranges, very thinly sliced
20 kalamata-style olives, pitted
Handful chopped flat leaf parsley, coriander or oregano
Preheat oven to 200°C.
Place fish in a roasting pan.
Mix olive oil, lemon and orange juice and seasoning together and pour over fish.
Alternate the lemon and orange slices, letting them overlap, to cover the fish slices.
Scatter with olives, drizzle with a little extra olive oil and bake for 10 to 15 minutes, depending on the thickness of the fish.
If it all looks a bit pale, pop the fish under a preheated grill to quickly brown.
Scatter with herbs and serve on a bed of rice.
Serves 4. TO DRINK: Two Oceans Sauvignon Blanc 2013