Territories & Wineries
Size
100 ml / 250 ml / 500 ml
Variety
Biancolilla De-stoned
Olive grove
Capparrina
Pressing
De-stoning and continuous cold cycle
Harvest technique
Manual
Eyes 
Nose 
Mouth | Herbs | 3/5 | |
| Almond | 4/5 | |
| Artichoke | 1/5 | |
| Tomato | 2/5 |
| Fruity | 4/5 | |
| Bitter | 4/5 | |
| Spicy | 4/5 | |
| Sweet | 3/5 |
| Grilled foods | 0/5 | |
| Steamed | 5/5 | |
| Crudite | 5/5 | |
| Soups | 3/5 | |
| Fresh cheeses | 5/5 | |
| Salads | 4/5 |
INGREDIENTS Serves 4
4 scabbard fish fillets
(200 g / 7 oz. each)
500 g / 1 lb. oz.
breadcrumbs
50 g / 1 3/4 oz. parsley
20 g / 3/4 oz. mint leaves
20 g / 3/4 oz. thyme
20 g / 3/4 oz. marjoram
20 g / 3/4 oz. fresh
oregano
lemon zest
400 ml / 13 1/2 fl. oz.
extra-virgin olive oil
salt to taste
pepper to taste
DIFFICULTY 3/5 | PREPARATION TIME 40 minutes
To make the coating, combine the minced aromatic herbs, breadcrumbs, lemon zest, salt and pepper.
Marinate the scabbard fish in a generous amount of extra-virgin olive oil. Coat the fillets with the bread crumb mixture and roll
them loosely. In a well-greased baking dish, arrange them snugly in a wheel shape. Bake at 180°C (350°F) for about 15 minutes.
