Grilled wild sea bass wine pairing: Vallarin Blanco Verdejo

In the Netherlands we have very good quality fish and seafood and at the moment it is the season of Seabass. You can get a wild piece from any good fish shop or market. If you don't know how to clean fish, ask for cleaning when buying.

Ingredients: 

Sea bass

Lemon

Shallot onion (from our organic garden)

Garlic (Spanish)

Fresh dill (from our organic garden).

How to cook it:

Season the seabass with sea salt and pepper, make a few cuts in each side of the fish, then slice the lemon into rounds and place 2 to 4 slices inside each fish cavity. place the fresh dill in the middle of the sea bass.

Take an oven casserole and put a bit of the white wine, if needed you could add a bit of olive oil or water. 

Peel and finely chop the garlic, peel some shallot onions and place it in the casserole together with the sea bass. Bake for 20 minutes, or until cooked.