This simple recipe for Baked Fish has been supplied by Rob Gillespie from Rusty Fig Wines.

The winery is situated near Cobargo in the South Coast Zone of New South Wales. Rusty Fig is named after a local species of tree. The vineyard specialises in Spanish varieties Albarino and Tempranillo, they also have Chambourcin and Verdelho.

Rob says

This is a favorite recipe with sea bass in Galicia in NW Spain where Albarino is grown. We’ve adapted it to Australia by substituting blue eye which is very popular near our Rusty Fig vineyard on the south coast of NSW.

Ingredients

• 800 grams blue eye cod cutlets
• 2 cloves garlic chopped
• 1/2 tsp salt
• 1 cup parsley chopped
• 225 ml Albarino or another dry white wine
• 1 large onion chopped
• 1 red pepper chopped
• 1 lemon sliced
• 250 ml fish stock
• extra virgin olive oil
• breadcrumbs

Method

Place fish in a roasting pan. Season with garlic, salt and parsley.
Add Albarino and sprinkle with breadcrumbs.
Place onion, lemon and pepper around fish and add fish stock.
Bake for 30 minutes at 180 degrees C.
Serve with fried potatoes.

The suggested wine for this dish is Rusty Fig Albarino.

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