Pavillon Blanc Du Chateau Margaux, France 1995 Recipe
Recipe information
Make Pavillon Blanc Du Chateau Margaux, France 1995 in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Wine
Pairing Suggestions
Wine Preparation
1. Chill the Wine
Place the bottle of Pavillon Blanc du Chateau Margaux in the refrigerator or an ice bucket for about 30 minutes before serving to ensure it is adequately chilled for optimal flavor.
Fish Preparation
2. Prepare the Fish
Clean the fish thoroughly, removing any scales and innards. Rinse under cold water and pat dry with paper towels.
3. Season the Fish
Generously rub the fish inside and out with olive oil, then sprinkle with sea salt and black pepper. Squeeze the juice of one lemon inside the cavity.
4. Add Fresh Herbs
Place the fresh dill and the remaining lemon slices inside the cavity of the fish for added flavor.
Cooking the Fish
5. Grill or Bake the Fish
Preheat your grill to medium heat or your oven to 200°C (400°F). If grilling, place the fish directly on the grill for 15-20 minutes, turning once, until cooked through. If baking, place the fish on a baking sheet lined with parchment paper and cook for about 25-30 minutes, or until the flesh flakes easily with a fork.
Serving
6. Serve with Wine
Once the fish is cooked, serve it immediately with a glass of chilled Pavillon Blanc du Chateau Margaux for a delightful pairing. Enjoy the refreshing flavors together.
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