Italiano
Seabass baked in foil with a vegetable medley
A quick and very satisfying recipe for any occasion. We pair it with the white Veneto wine Hey French, You Could Have Made This But You Didn’t from Pasqua.
The seasonal and slightly sweet-and-sour vegetables make this ideal for an outdoor dinner in the garden or on the terrace.
Ingredients for 4 people:
4 seabass of around 300g each, 20 cherry tomatoes, 20 crushed and pitted Gaeta olives, 1 tablespoon dried and chopped Salina capers, 2 thickly sliced leeks, 3 new potatoes, 2 Roman zucchini, 1 tablespoon brown sugar, 1 teaspoon Modena balsamic vinegar, 2 tablespoons extra-virgin olive oil and salt as desired.
Directions:
Clean and gut the seabass.
In a large bowl mix together the potatoes and zucchini that have been cut into cubes, the leek slices, the tomatoes cut in half, chopped capers, brown sugar, vinegar, EVOO and salt. Mix well and keep to the side.
Prepare four sheets of aluminum foil slightly larger than the size of the fish and on top an equal number of parchment paper sheets. Place a fish on each double sheet together with a quarter of the vegetable mix. Seal the aluminum soil and place the fish on a baking pan.
Bake for around 20-25 minutes in an oven pre-heated to 200°C or until the inside of the fish reaches around 62°C.
Carefully open each foil container to avoid getting burnt and serve the fish one on each plate.
Wine to pair:
(edited by Stefania Vinciguerra)
Hey French, You Could Have Made This But You Didn’t, Bianco Veneto Igt Pasqua
Golden straw color and fresh scents with floral and saline notes due to the volcanic soil. The different vintages present in the blend give hints ranging from just-blooming flowers to chamomile, hazelnut, citrus, tropical fruit. Freshness, complexity and structure to the palate. Good aging potential.
Production area: the Veronese side of Mount Calvarina, located in the easternmost part of the Soave appellation. This project originates from a vineyard of four and a half hectares that in the highest part reaches 600 meters above sea level, with southwest exposure, lying on top of a hill of eruptive basalt soil of volcanic origin with important limestone outcrops. From the climatic point of view, the area is favored by the altitude, which allows for very cool and windy summers, with wide temperature ranges during the ripening period.
Grape varieties: mostly Garganega with Pinot Bianco and Sauvignon. Cultivation: Guyot (4,500-5,000 vines per hectare) and pergola (3,500 vines per hectare).
Wine making: this wine is the most powerful expression of the characteristics of the blend of the best 4 vintages of the last decade (2013, 2015, 2016, 2017) selected as the highest expression of the vineyard throughout its history. For each selected year, vinification of white grapes takes place with maceration on the skins for about 10 hours. Afterwards, alcoholic fermentation is activated with selected yeasts at low temperatures. A partial malolactic fermentation follows with approximately 10% of the product in barriques. The process continues with ageing in second-use wood for about 6 months. The wine is then placed in steel tanks for further refinement.
Alcohol content: 13.5% vol.
Serving temperature: 10°C.
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