In a small pot, whisk together white wine, shallots and garlic.
Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grilling them. Heat grill over high heat.
Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with your salad and potato wedges.
4 large baking potatoes, peeled, washed, cut into wedges
8 large garlic cloves, chopped
4 tbsp extra virgin olive oil
1 lemon, juice of
1 ¼ cup vegetable or chicken broth
½ cup grated Parmesan cheese
1 cup parsley leaves, roughly chopped
Instructions
Preheat oven to 200°C.
In a small bowl, mix together spices. Set aside.
Place potato wedges in a large lightly-oiled baking dish and sprinkle with the spice mix. Toss potatoes together briefly to evenly distribute spices.
In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
Cover the baking dish with foil and place in the heated oven for 40 minutes.
Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
If needed, to add more colour, you may place the dish under the broiler for 3 minutes or so, watching carefully.
Remove from oven. Garnish with fresh parsley before serving. Enjoy!
