Solvero Chardonnay and Pan-Seared Lingcod with Roasted Red Pepper Sauce

Solvero Chardonnay finds a natural companion in the flavours of the coast. Here, Chef Melissa Leung pairs pan-seared lingcod with a vibrant roasted red pepper sauce, drawing out the wine’s balance of richness and freshness.

Fresh Pacific lingcod is seared until golden and crisp, then served over a sweet and smoky roasted red pepper sauce. Elegant yet approachable, the dish reflects the flavours of the West Coast with a balance of texture and brightness.

The Solvero 2024 Chardonnay brings the pairing into focus. Round and mouth-filling with balanced acidity, it offers notes of pear, apricot and peach layered with hazelnut, minerality and a subtle brioche character. Barrel fermented and aged for 11 months, the wine’s creamy texture complements the buttery lingcod, while its freshness lifts the sweetness of the roasted red peppers, creating a harmonious and expressive finish.

Serves: 2

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Ingredients:

For the Roasted Red Pepper Sauce:

  • 3 tablespoons olive oil, divided
  • 1 shallot, roughly chopped
  • 2 cloves garlic, sliced
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon smoked paprika
  • 1 tablespoon tomato paste
  • ¼ cup Solvero 2024 Chardonnay
  • 1 cup jarred roasted red peppers, drained
  • 1 teaspoon red wine vinegar

For the Lingcod and Garnish:

  • 2 fillets fresh lingcod, skin on, bones removed
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • Fresh parsley leaves, for garnish

Directions:

Make the Roasted Red Pepper Sauce:

  1. Heat a large non-stick pan over medium heat. Once hot, add 1 tablespoon of olive oil to the pan along with the shallots, garlic, salt and pepper. Sauté for 3 to 4 minutes, until the shallots and garlic has softened, but have not browned.
  2. Add the paprika, smoked paprika, and tomato paste to the pan and stir to combine. Cook for an additional 2 minutes. Deglaze the pan with the chardonnay and cook for 2 to 3 more minutes, until some of the wine has cooked off.
  3.  Transfer the entire contents of the pan to a blender. Add the roasted red peppers, the remaining 2 tablespoons of olive oil, and the red wine vinegar. Blend until completely smooth. Taste and adjust the seasoning, then set aside.

Cook the Lingcod:

  1. Pat the lingcod dry on both sides using paper towels. Season with salt and pepper.
  2. Heat the same non-stick pan over medium heat. Once hot, add 1 tablespoon of olive oil and the fish, flesh side down. Cook for 4 to 5 minutes per side without moving the fish in order to create a golden crust. The total cooking time will vary depending on the thickness of the fish fillet, but it will be done when it is opaque and flakes easily.

To Serve:

  1. Add the roasted red pepper sauce to the pan with the fish and simmer for 1 to 2 minutes to reheat.
  2.  Spoon the red pepper sauce onto plates, then top with the lingcod and a sprig of parsley. Serve immediately with a glass of chilled Solvero 2024 Chardonnay and enjoy!

2024 Solvero Chardonnay

Round and mouth-filling with balanced acidity, keeping the freshness alive. Pear, Apricot and peachy aromas are underscored by notes of hazelnut, minerality and subtle brioche. This wine authentically represents a sense of place and an adventure in a beautiful vineyard in Oregon.

Alcohol:  12.5%

Varietal: 100% Chardonnay

Vinification: 100% barrel fermented in mostly neutral oak and 14% new Mercurey barrels. Battonage was performed through partial Malolactic fermentation and then aged for 11 months in barrel.

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