Dinner: Stuffed Branzino and Pepiere 2007 Briords

Dinner: whole Branzino from the Lobster Place at Chelsea Market stuffed with fresh parsley, fresh dill, and lemon slices with boiled small Yukon Gold potatoes (with parsley, President butter, white truffle salt), and frozen peas.

Wine: Pepiere 2007 Clos des Briords Muscadet (Marc Olivier)

The Branzino was cooked in a 450 degree oven for about 15 to 20 minutes. The potatoes were boiled for about 10 to 15 minutes, the water was removed, and the butter and parsley were added to the pan with white truffle salt added at the end. The frozen peas were cooked in boiling water for up to 5 minutes.

The fish ended up being perfectly cooked, tender, succulent, with delicious hints of lemon and herbs.

The wine was a perfect pairing for the dinner: minerally, almost briney, lemony, and crisp. All around a great meal.