Shannon Reserve Chardonnay
Aromas of toasted marshmallows and caramel apples fill your senses. The bright palate of green apple, sweet peach, and lemon rind play off the acidity of the lemons and fresh cherry tomatoes while the lush vanilla oak notes on the finish pick up on the light butter flavor and balance the weight of the cod.
Seared Cod with Cherry Tomatoes
1 1/2 lbs cod or other firm white fish
salt, pepper, garlic powder
olive oil for cooking
1 container cherry or grape tomatoes, sliced in half
3-4 T fresh basil, thinly sliced
3 garlic cloves, finely chopped (or Dorot squares, defrosted)
1/4 cup white wine
1/4 cup water or chicken broth
juice of half a lemon
1-2 T butter
Sprinkle both sides of fish with salt, pepper, and garlic powder to taste. Heat olive oil in saute pan until hot but not smoking. Add fish and sear on first side until nicely browned (about 5 minutes). Try not to touch while it cooks so it gets a nice crust. Flip carefully and finish cooking on the other side. Remove from pan and keep warm. Add a bit more olive oil to pan and toss in tomatoes. Let them cook down about 5 minutes then add basil and garlic. Saute a few minutes more. Salt and pepper to taste. Once the mixture has wilted add the wine. chicken broth and lemon and let simmer and reduce a few minutes. Add a bit more salt and pepper. Once this sauce has reduced a bit add the fish back to the pan and melt the butter into the sauce. Serve with truffle mashed potatoes.