Wine Style: Dão Single Varietal Encruzado
Pairing: Lemon Butter Baked Cod
Sommelier: Ana Gallegos, Quebec
About the Pairing: The lovely creamy, tropical flavours and tangerine notes of Encruzado are supported by naturally high levels of acidity and minerality, adding freshness to the fish. The typical short aging period in French oak barrels with batonnage (stirring) make for a round texture full of personality and enough weight and power here to stand up to the buttery sauce.
2 lb cod fillet (any white fish)
1/4 cup all-purpose flour
1/2 tsp paprika
1/4 cup butter or margarine
2 tbsp lemon juice
Pinch salt
Pinch pepper
Directions: Preheat oven to 400 F. Pat dry the cod on paper towels and season with salt and pepper. Combine flour and paprika. Set an oven proof pan over medium-heat. Add the butter. When the butter begins to bubble add the cod. Cook until golden brown on each side. Add lemon juice over fish. Place in oven and roast for 3 to 4 minute. Serve with roasted potatoes and seasonal vegetables.
