Waitrose Cellar have sent me a box of their Ultimate Cellar Case. An amazing collection of top quality super wines including two of my favourites Barolo and Chablis but I was asked to come up with an unusual pairing and serve it with
1 x Cune Rioja Reserva, Spain
Soft and supple on the palate, with good integration of wood and attractive fruit character. This Reserva Rioja, from a very well-respected traditional bodega, is made from a careful blend of Tempranillo, Garnacha and Graciano grapes.
A wine that would make a good partner for lamb or duck.
Inspired by the World Cup I was thinking along the lines of a south American number, something hot and spicy.
I drew Costa Rica and Holland in my blogging sweepstake so I started to search the internet for recipes from Costa Rica. I looked at Brazil too and other south American countries as the continent is on my bucket list and draws me like a bear to a honey pot.
I finally decided on some sea bass and the kaffir lime leaves are the ingredient that kicked off my recipe. I had been sidetracked by a Caipirinha recipe if you must know.
I decided to add slices of lime inside the cavity of the sea bass and sprinkle with freshly ground sea salt and chilli flakes to give the fish a kick.
I wrapped it in tin foil and baked it for a good half an hour, opening the foil up for the last 5 minutes.
The unusual pairing worked as the Rioja is a soft wine with a woody, fruity flavour that counteracted the chilli well and added substance to the delicate flavour of the fish.
You can find my recipe along with other unusual pairings on the Waitrose Cellar website
We really enjoyed this recipe so I’ve added the recipe card if you’d like to give it a go which you can print or download and some more of my fish recipes to choose from too.
- 1 sea bass per person, gutted and cleaned
- 1 lime cut into slices
- a handful of kaffir leaves crumbled into pieces
- 1 tsp chilli flakes
- Sea salt
- tin foil for wrapping
- Preheat the oven to 180C.
- Lay the sea bass on a sheet of foil large enough to be able to wrap the fish in and seal tightly.
- Add a couple of slices of lime to the cavity of the fish.
- Mix the Kaffir leaves, chilli flakes and freshly grounded sea salt together and place in the cavity leaving some to sprinkle on top.
- Wrap the fish in the foil sealing the edges to keep the flavours in and place in the oven for 30 minutes
- Unwrap the foil for the last five minutes.
- Serve with salad and sautè potatoes.
If you don’t have kaffir leaves, thyme or mint would work wonderfully too