Tender grilled fish with aromatic fennel – the perfect wine pairing
Cod is a mildly flavoured fish whose delicate texture is perfect for the grill or pan. The combination with aromatic caper butter and roasted fennel ensures a balanced flavour experience of buttery spiciness, fresh acidity and fine herbal notes. But which wine harmonises best with this dish? A fresh, crisp Chenin Blanc from South Africa brings just the right balance of fresh acidity, mineral structure and tropical fruit notes to perfectly emphasise the flavour of the fish.
Which wines go best with this meal?
The tender cod has a mild flavour with a delicate sweetness, while the caper butter adds a spicy-salty note. The roasted fennel also brings a light aniseed and liquorice note into play. The perfect wine should have enough freshness to balance out the butteriness of the sauce and at the same time have enough fruit and minerality to harmonise with the subtle flavours of the fennel.
1. chenin blanc from South Africa (main recommendation)
➡ Why? A crisp Chenin Blanc from South Africa combines fresh acidity, tropical fruit notes and fine minerality, which harmonise perfectly with the delicate fish and caper butter. Its slightly creamy texture also goes wonderfully with the soft consistency of the cod. ✔ Recommended region: Stellenbosch or Swartland, South Africa
2. albariño from Rías Baixas (Spain)
➡ Why? Albariño is known for its salty sea freshness, crisp citrus notes and mineral structure, which harmonise wonderfully with the grilled cod and caper butter. ✔ Recommended region: Rías Baixas, Spain
3. sauvignon blanc from New Zealand
➡ Why? Its grassy aromas, subtle citrus notes and mineral freshness provide an exciting contrast to the sweet fennel flavours and buttery spice. ✔ Recommended region: Marlborough, New Zealand
The recipe:
Grilled cod with caper butter and roasted fennel
Cooking utensils
- 1 Grill or grill pan
- 1 Small pot for the caper butter
- 1 Baking tray for the fennel
- 1 Bowl for the marinade
Ingredients
For the cod:
- 2 Cod fillets approx. 180 g each, fresh or defrosted
- 1 Tbsp olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper Freshly ground
- ½ teaspoon lemon zest
For the caper butter:
- 50 g Butter soft
- 1 Tbsp capers roughly chopped
- 1 teaspoon lemon juice
- 1 teaspoon fresh parsley finely chopped
- ½ teaspoon Dijon mustard
- 1 Pinch of sea salt & pepper
For the roasted fennel:
- 1 Fennel bulb cut into thin slices
- 1 Tbsp olive oil
- ½ teaspoon sea salt
- ½ teaspoon fennel seeds lightly crushed
- ½ tsp honey optional, for more sweetness
Preparation
Roast the fennel:
- Preheat the oven to 200 °C (top/bottom heat) or 180 °C (fan-assisted).
- Place the fennel on a baking tray lined with baking paper.
- Mix with olive oil, salt, fennel seeds and honey.
- Bake for approx. 20-25 minutes until the fennel is lightly caramelized.
Prepare the caper butter:
- Melt the butter in a small saucepan.
- Stir in the capers, lemon juice, Dijon mustard, parsley, salt & pepper.
- Keep warm over a low heat.
Grill cod:
- Rub the fish fillets with olive oil, salt, pepper and lemon zest.
- Preheat the grill or grill pan to medium heat.
- Grill the cod for approx. 3-4 minutes per side until it has a golden crust and remains juicy on the inside.
Serve:
- Place the cod on a plate and drizzle with caper butter.
- Serve with the roasted fennel.
- Garnish with fresh herbs as desired.
Recommended side dishes
- Mashed potatoes with olive oil & sea salt
- A crisp green salad with lemon vinaigrette
- Grilled vegetables (zucchinis, peppers, eggplant)
