One of our favourite chef’s Tayfun Aras, sent this recipe over for all Ernst Gouws & Co fans to enjoy. It requires two Ernst Gouws & Co wines to be fully enjoyed: Some of our Unwooded Chardonnay to go into the dish, and our Pinot Noir to complement the experience afterwards.

You can follow Tayfun on Instagram here.

Ingredients

• Chopped onion
• 1,2kg Yellowtail fillets
• 5 Tomatoes, peeled and roughly chopped
• 2 Sweet peppers, julienned
• 1 Large potato, sliced 0,5cm thickness
• 1/2 cup Olive oil,
• 1/2 cup Ernst Gouws & Co Chardonnay
• 1/2 cup water
• Salt, pepper
• 6 garlic cloves roughly chopped
• A handful stoned olives
• 1 kin-off and segmented lemon

Method

Layer all the ingredients in a medium-depth pan or casserole that can go into the oven.
Pour in all the fluids.
Season well.
Place into the oven for 20 to 25 minutes. Tayfun uses a coal-fired pizza oven and places the pan (lid off) over some coals in order to receive direct heat from below as well as from the oven.
Optional: sprinkle over a bowl of grated mozzarella.

Serve with a glass of chilled Ernst Gouws & Co Pinot Noir.