BAKED FISH WITH VINE-RIPENED TOMATOES AND OREGANO
Bouchard Finlayson Kaaimansgat Chardonnay 2008
500g hake fillets 3T olive oil 2T lemon juice 200g vine-ripened tomatoes 6 sprigs oregano 2 sprigs thyme salt and pepper
– TG Place the fish fillets on a baking tray and drizzle with olive oil and lemon juice. Scatter the tomatoes, oregano and thyme over the fish, and season with salt and pepper. Bake at 180°C for about 15 minutes, until the fish is just cooked through and flakes easily with a fork. Serve with potato wedges and a simple salad.