Perfect Pairings: Cornarea, Roero Arneis, 2007, Piedmont, Italy, 4416454

Baked Sea Bass

5-ounce sourdough bread or other leftover bread
1 tablespoon butter, plus 1/2 stick unsalted butter
4 (6-ounce) sea bass fillets
Salt and freshly ground black pepper
1 lemon, zested and juiced
Few sprigs thyme, leaves removed
3 cloves garlic, smashed
1 cup fresh parsley leaves

Preheat oven to 350 degrees F.

1. Pulse the bread in a food processor to get slightly coarse bread crumbs.

2. Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.

3. Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.

4. Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.

5. Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.







					Baked Sea Bass 5-ounce sourdough bread or other leftover bread 1 tablespoon butter, plus 1/2 stick unsalted butter 4 (6-ounce) sea bass fillets Salt and freshly ground black pepper 1 lemon, zested and juiced Few sprigs thyme, leaves removed 3 cloves garlic, smashed 1 cup fresh parsley leaves Preheat oven to 350 degrees F. 1. Pulse the bread in a food processor to get slightly coarse bread crumbs. 2. Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves. 3. Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter. 4. Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper. 5. Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.



	Cornarea • Roero Arneis • 2007 • Piedmont, Italy • 4416454 Grape: Arneis appearance - bright, clear color : pale yellow aroma - moderate flavors (smell + taste) sweetness - off-dry acidity - defined oak - fruit - golden delicious apple • pineapple • apricot earth - mineral body - medium tannins - alcohol - 13% serving notes - remove from refrigerator and allow to stand for al least 15 minutes. Opens up as it warms.				• Arneis is both the name of a wine and the grape from which it is made. The name means “little rascal” in Piemontese dialect, so named because it can be difficult to grow. Historically that difficulty was because the better situated vineyards were planted with the “more important” red nebbiolo grape leaving the “lesser” sites for Arneis. While it is grown elsewhere in Piemonte, Arneis is grown most famously in the district of Roero named after the family which ruled the area long ago..