Mediterranean barbecue flavours meet elegant wine accompaniment
Tender sea bass fillet, wrapped in an aromatic herb crust, grilled to perfection – a highlight for any barbecue evening. The combination of Mediterranean flavours and high-quality fish calls for an equally sophisticated wine accompaniment.
Ideal wine pairing: Vermentino (France, Côtes de Provence AOC)
A Vermentino from the Côtes de Provence impresses with its fresh citrus notes, fine herbal flavours and pleasant minerality. The lively acidity of the wine harmonises perfectly with the herb crust and emphasises the delicate flavours of the sea bass fillet. The slight saltiness of the Vermentino also emphasises the freshness of the fish and makes it the ideal accompaniment for this dish.
Extended wine recommendations:
Albariño (Spain, Rías Baixas DO) Albariño has lively flavours of white peaches, citrus fruits and a hint of herbs. The crisp acidity and fine saltiness harmonise excellently with the freshness of the sea bass fillet and the aromatic herb crust. Its maritime minerality emphasises the lightness of the fish and makes the herbs appear particularly lively. An ideal accompaniment for a summery Mediterranean barbecue dish.
Grüner Veltliner (Austria, Wachau DAC) Grüner Veltliner from the Wachau impresses with notes of green apple, white pepper and a hint of lemon zest. Its lively but fine acidity adds zest to the pairing, while its spicy note beautifully complements the herbal flavours. The minerality of the wine also emphasises the grilled component of the fish. It is fresh, elegant and emphasises the Mediterranean flavours.
Chardonnay (France, Chablis AOC) A classic Chablis offers a pure, mineral freshness combined with delicate flavours of lime, green apple and chalk. The cool, taut style of this Chardonnay emphasises the herbal crust without masking the fine texture of the sea bass. The clear acidity structure ensures a perfect balance between fish, herbs and the light grill flavour. An elegant, restrained pairing for refined palates.
Sauvignon Blanc (New Zealand, Marlborough) This Sauvignon Blanc impresses with flavours of gooseberry, passion fruit and fresh herbs. Its lively acidity and expressive character go perfectly with the herb crust and citrus flavour of the sea bass fillet. The wine brings freshness and energy to the dish and harmonises perfectly with the Mediterranean herbs and the grilled character of the fish.
Rosé (France, Provence AOC) A dry rosé from Provence with flavours of strawberries, white flowers and a hint of rosemary is an excellent accompaniment to grilled sea bass. The light fruitiness of the wine complements the herb crust, while its freshness and subtle spiciness make the dish appear light and summery. Especially on warm days, this pairing is a stylish choice for a Mediterranean BBQ experience.
The recipe:
Grilled sea bass fillets with a Mediterranean herb crust
Cooking utensils
- 1 Grill or grill pan
- 1 Bowl for the herb mixture
- 1 Barbecue tongs
- 1 Brush
Ingredients
- 2 Sea bass fillets approx. 200 g each
- 2 Tbsp breadcrumbs
- 2 Tbsp freshly chopped herbs z.e.g. thyme, rosemary, parsley
- 1 Garlic clove finely chopped
- 1 teaspoon lemon zest rubbed off
- 2 Tbsp olive oil
- Salt and pepper to taste
Preparation
- For the herb crust, mix the breadcrumbs, chopped herbs, garlic, lemon zest and olive oil in a bowl. Season to taste with salt and pepper.
- Season the sea bass fillets with salt and pepper and lightly oil the skin side.
- Spread the herb mixture evenly over the meat side of the fillets and press down lightly.
- Preheat the grill or grill pan to medium heat.
- Place the fillets skin side down on the grill and grill for approx. 4-5 minutes until the skin is crispy.
- Carefully turn the fillets and grill for a further 2-3 minutes until the herb crust is golden brown and the fish is cooked through.
- Serve the grilled sea bass fillets with a Mediterranean herb crust.
Recommended side dishes:
- Grilled vegetables (e.g. zucchinis, peppers, eggplants)
- Rosemary potatoes
- Fresh rocket salad with lemon vinaigrette
