Pair this with rice and some asparagus on the side. You can find our recipe for asparagus with balsamic vinegar here.
I guarantee this will become one of your favorite fish recipes.
Recipe adapted from Karista’s Kitchen
1 1/2 lbs seasonal fresh white fish
2 pints cherry tomatoes, halved
2 cloves garlic, smashed and lightly chopped
2 tablespoons diced shallots
1 lemon, zested and juiced
3 tablespoons chopped mixed fresh thyme
Sea salt and fresh cracked black pepper
As a variation, and what you see in our photograph:
Transfer the tomato mixture into a small pot and add about 1/2 cup of cream and 1/4 cup white wine. Add the lemon zest and the remaining thyme. Season with salt and pepper and let it simmer for a few minutes, just until heated through. Top fish with this sauce.
Pair lighter chocolates with lighter wines; darker chocolates with full-bodied wines.
Pairings for Dark, Bittersweet and Semisweet chocolate:
If you’re looking to pair up Cabernet Sauvignon, Pinot Noir, or Sangiovese reds, they need to be well-aged to suitably pair with darker chocolates.
Pairings for Milk Chocolate:
Pairing chocolate with fruit is a natural. Some experts prefer chocolate and beer combinations to chocolate and wine. In Europe, bread and chocolate are common companions. Chocolate and coffee are meant to be together, while chocolate and tea are an unlikely match that some experts swear by.
Excerpt from our Chocolate article.