A delicious end to a hectic day.
Tonights dinner:
Perfectly baked cod with crushed pecans in a lemon butter sauce. Steamed asparagus with olive oil and balsamic vinegar. Both with fresh chopped garlic.
I coated the cod with olive oil, a little butter, lemon juice, garlic,salt and pepper. In the oven for about 15 minutes at 375.
When flaky and white all through I took them out added crushed pecans to the top and baked for about 2 more minutes.
The asparagus were steamed then drizzled with olive oil, basalmic vinegar, and garlic.
Served with a Ch. Buti de Nages Rose 2011. A clean,crisp, elegant wine with a wonderful floral nose. Dry but with enough fruit tones it compliments the vinegar, and garlic on the fish and asparagus. Strawberry notes add a depth of structure and a long delightful finish brings it all home.
Enjoy
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