Today’s final meal was comprised of a beautiful piece of corvina, basil and parmiggiano reggiano orzo, and steamed broccolini. For dessert, we had a bigger version of the olive oil cake that I Tweeted about earlier.
The corvina (a fillet of about a pound and a quarter) was nice enough that I didn’t want to do too much too. I simply put a little olive oil in the bottom of a baking dish, salted and peppered the fish on both sides, and laid it in the dish. I chopped up a single clove of garlic and two leaves of basil and sprinkled them on top. I sliced a whole lemon as thinly as possible, laying it on top, finishing with about two tablespoons of sun-dried tomatoes and a half stick of butter, cut into four pieces. I then roasted it at 375F at for 40 minutes.
The orzo was a simple case of two leaves of chopped basil and four ounces of parm, then baking it in individual ramekins alongside the fish for 20 minutes. We steamed the broccolini about 10 minutes then poured a little melted butter over it.
The wine was Mulderbosch Sauvignon Blanc, a perfect pairing with the lemony goodness of the fish. We’re still drinking the last of it as I type this and wait for the dessert, which we’ll talk about shortly.