A lighter Lent with German Riesling and Halibut

Lent has begun and the CellarVie team have all been contemplating what to give up for the next 40 days – whether for religious reasons or otherwise.
Giving up different types of food is the usual Lenten pledge – the gluttonous group of chocolate, fried foods, buns and cakes or the most traditional food from a religious point of view; meat.
Obviously it is pretty hard to give up booze when you work for a wine and spirits company, so what some of us have decided to do is give up the more fattening drinks and concentrate on the lighter tipples with the aim of making some sacrifice to assuage our consciences.
Perhaps drinking Champagne during Lent is a bit too much but a dry German wine can often be lighter in alcohol. Many German Rieslings come in at around 9 or 10 degrees alcohol by volume and if you like a more aromatic and fragrant wine you will enjoy this varietal. 
Many New World countries are beginning to produce some really interesting Rieslings but it is the German versions that still reign supreme when it comes to low alcohol, sharp acidity and beautiful flavour. In addition to this they are absolutely perfect with fish...just the ticket if you are not eating meat. 
Here is our suggestion for a simple and quick dish that goes well with German Riesling and will make you feel pretty virtuous too....we hope.
Sesame crusted Halibut
You can use any meaty white fish for this recipe if you can’t get any Halibut – it works just as well with Monkfish or Cod Loin.
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon minced garlic
Freshly ground pepper, to taste
Two medium halibut portions
1 tablespoon sesame seeds, toasted
1 teaspoon dried thyme leaves
1/8 teaspoon kosher salt
Lemon wedges
Preheat oven to 450°F. Line a baking sheet with foil.
Mix lemon juice, oil, garlic and pepper in a shallow dish. Add fish and turn to coat. Cover and marinate in the refrigerator for 15 minutes.
Meanwhile, combine sesame seeds and thyme in a small bowl.
Sprinkle the fish with salt and coat evenly with the sesame seed mixture, covering the sides as well as the top.
Transfer the fish to the prepared baking sheet and roast until just cooked through, 10 to 14 minutes.
Serve with lemon wedges.


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