With its natural acidity and fine texture, the 2023 La Motte Sauvignon Blanc is a delightful glass on its own, but also a versatile partner to food. Enjoy with salads (fresh or with grilled vegetables), those tricky and spicy Asian flavours and, especially, with seafood.
"This easy recipe cannot be simpler - all it needs is the freshest fish and some really ripe seasonal tomatoes. Toss the need for traditionally Greek whole slabs of feta out the window and opt for a crumbly almost-salsa version. Unfussy, scrumptious and a fabulous anytime-of-the-week partner for the La Motte Sauvignon Blanc." Ilse van der Merwe
Herb & olive oil grilled linefish with Greek-style marinated tomato salad and 2023 La Motte Sauvignon Blanc.
Ingredients: (serves 4)
For the tomato salad:
300 - 400 g multicolour tomatoes, sliced
1 small red onion, finely sliced
2 rounds feta cheese, crumbled
½ - 1 cup kalamata olives, pitted and halved
½ teaspoon dried origanum
a handful fresh origanum and/or basil leaves
30-45 ml extra virgin olive oil
15 ml red wine vinegar
salt & pepper, to taste
For the fish:
about 600 - 800g linefish fillets, portioned (4 portions in total)
30 - 45 ml extra virgin olive oil, for frying
salt & pepper
a handful Italian parsley, finely chopped
1 small garlic clove, finely grated (optional)
lemon wedges, to serve
For the salad: Place all the ingredients for the salad in a medium bowl and stir to mix. Set aside to marinate while you prepare the fish (can be done up to 1-2 hours in advance).
For the fish: Rinse the fish under running water and pat it dry with kitchen paper or a clean tea towel. Season the flesh side with salt & pepper, then heat the oil in a non-stick pan and add the fish, skin side down. Fry for about 2 minutes or until the skin side is golden brown, then turn the fish to fry the flesh side for another minute or so (depending on the thickness of the fillets) and at the same time add the grated garlic next to the fish in the pan. When the fish is ready, shake the pan, turn off the heat, add a scatter of chopped parsley and a squeeze of lemon juice. Use a spoon to scoop any juices over the fish, then plate the portions on plates topped with the salad. Serve at once.