Australian wines, Grenache Blanc, Maxwell Wines, McLaren Vale, white wines, Wine and Dine, Wine and Food, Wines from Australia
Grilled Sea Bream with Fennel and Orange
Sep
A Mediterranean Finale for the Last Warm Evenings of September
An Australian wine pairs perfectly with this Mediterranean fish dish during the last balmy days of September: the Maxwell Grenache Blanc from McLaren Vale, whose notes of fennel and herbs complement the grilled fennel on the plate. Whole sea bream are stuffed with lemon, fennel, and garlic, cooked until crispy on the grill or in a pan, and served with a fresh salad of raw fennel, orange segments, and black olives. A dash of olive oil and a bit of dill round out the dish. It’s a light, elegant recipe for those last evenings out on the patio—fresh, uncomplicated, and with exactly the structure this complex white wine deserves.
Ideal wine pairing: Maxwell Grenache Blanc (McLaren Vale, Australia)
With this Grenache Blanc, Maxwell Wines from McLaren Vale in South Australia has crafted a white wine that combines the richness of stone fruit with lively freshness. In the glass, it displays a pale golden-yellow color with brilliant clarity. The nose opens with white peach, nectarine, and ripe pear, underpinned by white flowers, fennel, delicate herbs, and a hint of vanilla. On the palate, stone fruit blends with citrus notes and a delicate hint of almond; the acidity is lively yet well-integrated, and the body is medium-bodied. With 13 percent alcohol and a subtle residual sweetness of 1.8 grams per liter, the wine remains dry and well-balanced. The fennel note in the wine directly mirrors the grilled fennel in the fish and salad, while the citrus freshness complements the orange segments and the delicate almond note plays off the mild fish flavor without overpowering it.
The recipe:
Grilled Sea Bream with Fennel and Orange
Equipment
- 1 Grill oder große Pfanne
- 1 Scharfes Messer zum Filetieren der Orange
- 1 Küchenzange
- 1 Reibe für Zitronenschale
Ingredients
FOR THE SEA BREAM:
- 2 Sea bream ready to cook (approx. 350–400 g each)
- 1 fennel bulb thinly sliced, plus a little fennel greens
- 1 Organic lemon sliced
- 2 garlic cloves pressed
- 2 Tablespoon of olive oil
- sea salt freshly ground black pepper
FOR THE FENNEL-ORANGE SALAD:
- 1 fennel bulb sliced paper-thin
- 2 Oranges filleted
- 60 g black olives pitted
- 1 tablespoon of white wine vinegar
- 3 EL Extra Virgin Olive Oil
- Salt Pepper
FOR SERVING:
- Fresh dill
- Fennel greens
- Extra virgin olive oil
- Lemon zest
Instructions
PREPARATION:
- Pat the sea bream dry inside and out, then season with salt and pepper.
- Slice the fennel bulb into thin slices for the filling.
- Slice the lemon.
- Crush the garlic.
- Fillet the oranges, catching the juice as it flows out.
- Slice the fennel bulb into paper-thin slices for the salad.
COOKING STEPS:
- Stuff the sea bream with slices of fennel, lemon, and crushed garlic.
- Brush the outside of the fish with olive oil.
- Heat a grill or large skillet over medium-to-high heat.
- Grill or pan-fry the sea bream for 6 to 8 minutes on each side, until the skin is crispy and the flesh flakes easily from the bones.
- For the salad, combine the thinly sliced fennel, orange segments, and olives in a bowl.
- Mix white wine vinegar, olive oil, salt, and pepper to make a vinaigrette, then pour it over the salad.
- Mix gently.
SERVE:
- Arrange the grilled sea bream on preheated plates.
- Serve the fennel-orange salad on the side.
- Sprinkle with fresh dill and fennel greens.
- Finish with a dash of olive oil and a little lemon zest.
- Serve the Maxwell Grenache Blanc well chilled at 9–11 °C.
SIDE DISHES:
- Warm Flatbread
- Oven-Roasted Potatoes with Rosemary
- Green leaf lettuce with lemon vinaigrette
Nutrition
