Grilled fish with roasted vegetables

Make this dish a festive main course by combining the fish with colorful roasted vegetables. The fresh and spicy alcohol-free white wine Ara Sauvignon Blanc with notes of blackcurrant, grapefruit and a hint of tropical fruit provides a lively, fresh balance to the rich flavors of both the fish and the roasted vegetables. A deliciously complete meal for a special occasion!
Grilled fish with roasted vegetables

Ingredients

  • 2 pieces of white fish fillet (e.g., cod, sea bass, or halibut)
  • 1 lemon
  • Salt and freshly ground pepper to taste
  • Fresh herbs such as dill, parsley, and chives, finely chopped
  • 1 red bell pepper, cut into strips
  • 1 zucchini, sliced
  • 1 red onion, cut into wedges

    Let's make this cocktail

  • 1

    Place the fish fillets in a bowl and drizzle with olive oil, lemon juice, salt, and pepper. Let marinate for 10-15 minutes to allow the flavors to absorb.

  • 2

    Preheat the oven to 200°C. Toss the bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until the vegetables are golden brown and tender.

  • 3

    Heat a grill pan or skillet over medium heat. Lightly brush the pan with a little olive oil. Grill the fish fillets for 3-4 minutes per side, depending on thickness, until firm and nicely golden brown.

  • 4

    Mix olive oil, finely chopped herbs (parsley and chives), lemon zest, salt, and pepper in a small bowl for an aromatic herb oil.

  • 5

    Place the fish fillets on plates, surrounded by the grilled vegetables. Drizzle with the herb oil if desired, and garnish with fresh herbs and lemon wedges.

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