As a dry white wine made from Palomino grapes, Fino Sherry is very light and has hints of almond, fresh bread dough, and wild herbs. It pairs with both cured meats and fish, making it an ideal partner for this gilt-head bream and Serrano ham dish.
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Cádiz Style Gilt-Head Bream
pScale, clean and rinse the fish and pat it dry with a cloth. Peel and chop the garlic and peel and slice the onions into rings. Dice the ham. In a large frying pan, place the onions and garlic in the oil, season with salt and pepper and cook gently for about 10 minutes, not letting them brown./p
pSpread the onions and garlic, with their oil, so that they form a bed in the bottom of an oven-proof dish. Season the fish with salt and pepper inside and out, and place on top of the onions. Add the ham dice and the fino sherry. Grind black pepper over the dish and cook in a medium oven for 20 to 25 minutes. Serve hot./p
