Haute Cabriere Pan-fried Line Fish and Chardonnay Pinot Noir recipe

Pan-fried Line Fish

Haute Cabriere Pan-fried Line Fish and Chardonnay Pinot Noir recipe

Simple to make, this is the perfect recipe to pull out for any occasion and no matter the weather...

Great for an elegant midweek dinner, this recipe is as easy as it is delicious and healthy. Our iconic Chardonnay Pinot Noir is a match made in heaven with the combination of Mediterranean-style char-grilled courgettes, spelt & tomato, spring onion salsa. 

Chardonnay Pinot Noir by Haute Cabriere


At Haute Cabrière, the von Arnim family specialises in wines created from Chardonnay and Pinot Noir grape varietals. This wine pays tribute to the versatility of both. An iconic blend pioneered and launched in 1994. Enjoy fresh citrus flavours underpinned by white peach and red fruit, with balanced acidity which works well in most food and wine pairings.

Find some sustainable line fish at your favourite grocer, grab fresh vegetable produce and get to the kitchen!


For the spelt

  • 150 g spelt or barley 
  • 1 clove garlic, sliced  
  • 50 ml olive oil 
  • 50 ml canola oil 
  • 2 sprigs of thyme (crushed)
  • 50 ml sherry vinegar 
  • 4 large courgettes 
  • Salt and pepper

For the tomato & spring onion salsa

  • 20 cherry tomatoes 
  • 20 g spring onion 
  • 10 g chives 
  • 10 g flat leaf parsley 
  • 50 ml olive oil 
  • 30 ml red wine vinegar 
  • 10 g brown sugar 
  • Salt and pepper

For the line fish

  • 4 x 180 g fillet weight, fresh line fish 
  • Canola oil to cook


For the spelt | Cook in water until soft and set aside to stay warm. In a bowl, combine sherry vinegar, olive oil, canola oil, thyme sprigs and a thick slice the garlic, salt and pepper and set aside. Thinly slice the courgettes on a mandolin and then dry-grill on a hot griddle pan or charcoal grill. When char marks appear, remove and place in oil mixture you have set aside. Stir well, but gently, and then add the spelt. Leave to stand for at least 30 min at room temperature.

For the salsa | Cut the cherry tomatoes into quarters, finely chop all the herbs and combine. Add brown sugar, salt and pepper. Stir well, then add the vinegar and olive oil and let stand for 10 minutes

For the line fish | Season the fish with salt and pepper and cook in some oil on medium heat, skin side first. A portion this size should cook about 2-3 minutes a side. When the fish is cooked remove from the heat and place on paper towel.

To plate | Place some of the spelt mixture in the middle of an unheated plate. Place the fish on top of this. Spoon salsa around and over and ensure to get some of the salsa juices on too.

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