Our Pairing Guide

Sea Bass paired with Sauvignon Blanc (Le Pich)


  • 1 shallot, thinly sliced
  • 2 garlic cloves, chopped
  • 2 cups cherry tomatoes (about 12 ounces)
  • 1/2 cup chopped green olives
  • 1 tablespoon olive oil
  • Kosher salt
  • Freshly ground pepper to taste
  • 4 6-ounce fillets sea bass or other white fish
  • 1/4 cup (packed) chopped fresh basil


  1. Place a rack in upper third of oven and preheat broiler. Combine shallot, garlic, tomatoes, olives, and oil in a medium bowl, season with salt and pepper, and toss well. Set aside. 
  2. Place fish in a 13×9-inch glass baking dish and season with salt and pepper.
  3. Scatter tomato mixture over fish and broil until fish is opaque throughout and tomatoes have started to burst, 10–13 minutes.
  4. Serve with basil scattered over top.
Sea Bass paired with Sauvignon Blanc (Le Pich)