Pan-Seared Cod Steak with Thyme & White Wine ｜香煎普羅旺斯鱈魚扒
This dish pairs the rich, buttery flavor of cod steak with the refreshing aroma of thyme, elevated by a touch of white wine. Light, elegant, and full of depth, it’s a perfect match for Sauvignon Blanc — a pairing that balances freshness with subtle sophistication.這道料理以香煎鱈魚扒為主角，配合百里香的清香，再以白酒提味，既清新又充滿層次。簡單的食材與調味，卻能帶來細膩的味覺享受。特別推薦搭配長相思白酒，清爽又優雅。
Ingredients
- 1 piece Cod steak 鱈魚扒
- ½ teaspoon Thyme 百里香
- a dash White wine 白酒
- 1 tablespoon Olive oil 橄欖油
- to taste Salt & pepper 鹽及黑胡椒
Instructions
- Rinse cod steak and pat dry with kitchen paper.
- Season with salt, pepper, and a splash of white wine.
- Heat olive oil in a pan. Add thyme and pan-fry cod steak over medium heat until golden on both sides.
- Serve hot, garnished with fresh thyme.
- 將鱈魚扒洗淨，用廚紙抹乾備用。
- 加入白酒，並撒上鹽及胡椒調味。
- 平底鑊燒熱橄欖油，加入百里香，中火煎鱈魚扒，直至兩面金黃。
- 盛盤後加上新鮮百里香作裝飾。
Notes
Wine Pairing~
若要在冰箱中放一支酒,一定是新西蘭的長相思(Sauvignon Blanc)。因為香港人常食海鮮,長相思輕盈有活力,酸度輕,口感清新,加上芬芳的番石榴香氣,配海鮮最好。更重要的是價錢平,一百幾十便能在超市買到,例如赫赫 有名的雲霧之灣 Cloudy Bay, 又或者是先前試過的Villa Maria, Clifford Bay長相思,一樣的出色,不讓前者獨領風騷。Cheers!