2022_04_14_8583 royal frog_bianco_v2_croped 1.000

Bianco: The Corfiot Royal Taste

Cod and red snapper in lemon sauce and baby potatoes

For the fish:

4 – 5 tbsp. of our QUEEN’S TASTE Extra Virgin Olive Oil
4 portions (or fillets) cod and red snapper
4 – 5 garlic cloves finely chopped
juice of 2 lemons
3 potatoes cut in rounds 0,5 cm
freshly ground pepper
rock salt

To serve:

2 tbsp of our QUEEN’S TASTE Extra Virgin Olive Oil
lemon zest
2 tbsp fresh lemon thyme

PREPARATION TIME: 15'-20' | COOKING TIME: 30'-45' | PORTIONS: 4

EXECUTION

Lay the potatoes at the bottom of a wide pan, sprinkle with garlic, then add the fish.
Drizzle with olive oil and season.
Top with water to cover the fish.
Simmer for 30’ – 35’ and add the lemon juice.
Shake the pan in a circle and let it stand for a couple of minutes until the sauce thickens and serve.
Sprinkle with lemon zest and lemon thyme and drizzle with some raw olive oil

Tip: Do not stir because the fish is tender and might break apart.

Created exclusively for ROYAL FROG by Tina Webb

WINE PAIRING TIPS

Porks love Chardonnay!

For pork chops with a butter or cream sauce, go with a lighter style Chardonnay.

A cool-climate unoaked version will have the bright acidity needed to balance out the richness of the sauce. And the minerality and notes of citrus, pear, and apple will pair nicely with the dish.Speaking of which, a glass of Chardonnay also goes great with pork chops and apple sauce or apple-stuffed pork chops.

Chablis is a cool climate region in France that specializes in unoaked Chardonnay.