Hi friends!
Firstly, a big thank you to Nobilo Wines and the Marine Stewardship Council (MSC) for co-sponsoring this post. As always, all opinions expressed, recipe and pictures are my own.
As you guys know, I’m a Registered Holistic Nutritionist but that doesn’t mean my diet is always perfect. One thing I’ve been trying to incorporate more of in my diet is sustainably caught fish! My favourites are salmon or any white fish like cod or halibut. Fish can be cooked quickly and easily and offers a great source of protein as well as healthy fats. That’s why I’ve partnered with Nobilo Wines and MSC to teach you how you can bring the best of both land and sea home!
If you’ve ever seen the blue MSC label (which you likely have as MSC certified products can be found internationally in numerous grocery stores, at retailers such as Loblaws, Whole Foods Market, Costco, Walmart, Sobeys etc., in the fresh, frozen and canned aisles for seafood such as cod, haddock, salmon, tuna, shrimp etc.), you can trust that it’s certified sustainable, which makes it good for the oceans too because over fishing is a real concern in today’s world. I love the transparency that MSC offers as the label is only applied to fish that is WILD, TRACEABLE and SUSTAINABLE plus they do DNA tests to confirm the fish you’re looking for is actually the fish you are getting and not just a similar species!
For the sauce, I used Nobilo Wines‘ Sauvignon Blanc, which is from New Zealand, in this recipe and YOU GUYS! Cooking with delicious affordable white wine is amazing for two reasons:
- It adds such a nice crisp and citrusy flavour to your fish with the lemon, dill and capers in this recipe; and
- You get to drink the rest of the bottle with the meal you just made. Hello – is that not reason enough?
- Extra reason: It’s affordable!
You can find Nobilo Wines in the New Zealand section at various retailers across Canada but my British Columbia friends – you can head over to BC Liquor Stores and also other private retailers.
I paired the fish with a simple greens salad and the sauce that transferred over tasted amazing even on the salad so I really think you guys will enjoy this recipe as much as I did! My boyfriend even said “I don’t really like fish but this is really good!” so I think you guys will love the fresh combo of the dill, capers, lemon and wine sauce. As always, please let me know if you try this delicious recipe out and let me know what you think!
Notes
I used Cod but Halibut or Tilapia would also be good choices.
Ingredients
Lemon Dill Wine Sauce:
- 1/4 cup minced white onion
- 1 tbsp dairy-free butter (or regular)
- 3/4 cup Nobilo Sauvignon Blanc wine
- 1 lemon, juiced and zested (approx 1/4 cup juice and 1 tbsp zest)
- 1 cup chopped dill (stem included)
- 1 tbsp mayonnaise
- 1 tbsp capers
- salt and pepper to taste
Fish:
- 2 filets of MSC Certified Cod (or other white fish), defrosted if frozen
- 1 tsp avocado oil
- pinch of salt and pepper
Instructions
- Preheat oven to 350F. Depending on size of filets, cut each in half across and place in a deep dish baking tray.
- Rub avocado oil and salt and pepper on your fish. Bake for approximately 5-7 minutes until fish is cooked and easily flaked with a fork.
- Meanwhile in a saucepan, heat butter and onion over medium heat for 1 minute. Stir in Nobilo Sauvignon Blanc and allow mixture to simmer and reduce to half (approximately 5-10 minutes).
- Once the wine has reduced, remove from heat and add remaining sauce ingredients and stir well. Taste and adjust as needed. Set aside.
- When ready to serve, plate cooked fish with 2 tbsp of the lemon dill wine sauce and a simple greens salad and enjoy!
Can I make this a few days ahead and keep it in the refrigerator and have it still be good?
Hi Cheryl! The sauce should be good but just don’t add the dill to the sauce. You can do that at the time of eating to keep the herb at its optimal taste. I also wouldn’t cook fish ahead of time. Hope that helps! Let me know if you have questions 🙂