For a light, refreshing wine like the Umani Ronchi, Verdicchio Classico Superiore, Casal di Serra 2013, I thought I'd try a classic baked sea bass dish.  Generally I tend to feel more comfortable with a simple fillet of fish, with no skin and other bits to deal with, but the selection of enticing flavours in this recipe persuaded me to try cooking the fish whole - mainly so that I actually had somewhere to stuff the stuffing.

With the juicy plum tomatoes working unsurprisingly brilliantly with the garlic, onion and pine nuts, this soft and slightly dry white wine was a welcome refreshment and great pairing to the dish.  Its fruity aromas weren't overwhelmed by sweetness, making it a very easy drinking wine, and definitely one I can imagine enjoying on a restaurant terrace in a warm, coastal, and picturesque holiday destination... (preferably in Italy!)

Method

- Heat the oil in a frying pan, add the onion, tomatoes and garlic and cook gently for 5 minutes or until soft. Season, then add the pine nuts and basil and cook for a further 2 minutes

- Stuff both fish with the mixture, and place each fish on a separate piece of well-greased foil. Wrap into a tight parcel

- Place on a baking tray in a preheated oven 190ºC, gas mark 5 for 25 minutes or until cooked

- The vinaigrette: whisk together the olive oil and balsamic vinegar in a small saucepan. Add the tomatoes and shallot, season and gently warm through

- Check that the fish is cooked; the flesh should be firm and flake easily. Remove from the foil, transfer to an oval plate and spoon the dressing over the top. Garnish with chopped basil leaves

- I serve mine on a bed of spiralised courgette, but you can serve it with roasted veg, rice, some boiled new potatoes, or anything else you fancy...

By Olivia Moore