Food & Wine pairing Recipe for International Sherry Week

Happy 6th International Sherry Week to you all!

The 6th International Sherry Week is upon us and there are more than 2000 special events on the Sherry Map in 34 countries celebrating it in various ways. In spirit of this year’s celebration, I was fortunate to be selected as one of the participants in Sherry Wine’s ‘Blog for #SherryWeek’  to pair Parlo Cortado a sherry by Fernando De Castilla with an innovative dish of my choice.

Sherry wines in general are versatile when it comes to wine pairing. Even with dishes that are traditionally challenging to combine, the complex molecular attributes found in Sherry wines help with enhancing the food aroma and flavours in these dishes. Parlo Cortado is the most elegant sherry which can be considered a lighter version of Olosoro and perfectly pairs with spicier dishes.

Jump to Recipe

As it’s Autumn season over here in the UK, it called for a dish created with some of my favourite regional and seasonal ingredients.

To heat things up, I prepared a Spicy Pan fried Sea bass cooked with a homemade Garlic and Scotch Bonnet infused olive oil. Served with roasted Butternut squash mash, fresh British Sugardrop tomatoes,  garlic sautéed spinach and topped with a creamy wild mushroom & truffle pouring sauce with a hint of beetroot.

The spiciness from the sea bass balanced between the characteristics of the sherry with every sip. The hearty truffle aromas from the creamy mushroom sauce created a comfort feel followed by the savoury tastes to compliment the toned down sweetness from the butternut squash. I toned down the sweetness by adding few potatoes during preparation. And completed the dish with aromatic spinach and fresh tomatoes. Dill for a finishing touch and of course a good source of fibre.


Spicy Pan-Fried Sea bass with Seasonal Veg

Spicy Pan-Fried Sea bass served with a butternut squash puree, sautéed spinach, fresh tomatoes and a creamy mushroom truffle sauce. This is a perfect dish to pair with a light Sherry wine.
5 from 8 votes
Prep Time 30 mins
Cook Time 1 hr 10 mins
Course Main Course
Servings 2 People


Sea bass

  • 2 sea bass fillets
  • 2 tbsp of olive oil Garlic & Scotch bonnet infused
  • Pinch of sea salt & freshly ground black pepper

Butternut Squash Puree

  • 1/2 butternut squash Peeled, seeds removed & cubed
  • 1 Large potato Optional
  • 2 tbsp of olive oil Extra virgin
  • Pinch of Sea salt, Freshly ground black & white pepper Optional (white pepper)
  • Few springs of fresh thyme
  • 2 cloves of garlic Cut in halves

Creamy Mushroom truffle sauce

  • 1/3 cup of wild mushrooms Finely chopped
  • 2 tsp of unsalted butter
  • 1 tbsp of olive oil Extra virgin
  • 1 clove of garlic Minced
  • Dash of dried Thyme & Oregano
  • 1/2 cup of heavy cream
  • Pinch of sea salt & freshly ground black pepper to taste
  • 1 tsp of Black truffle oil

Garlic Sautéed Spinach

  • 1 bunch of spinach Roughly chopped
  • 1 clove of garlic Minced
  • 1 tbsp of olive oil Extra virgin
  • Pinch of sea salt to taste


  • 2 British Sugardrop tomatoes Thinly sliced
  • Few springs of fresh Dill


Butternut Squash Puree

  • Preheat oven to 180C/350F/Gas 4
  • Place the garlic, cubed squash & potatoes on a roasting tray
  • Drizzle over the olive oil. Season to taste, with Sea salt, freshly ground black & white pepper then scatter over the springs of fresh thyme
  • Roast in the oven for 40-50 minutes, or until the squash is tender and has turned golden-brown in places
  • Place in a bowl & used a hand blender to puree. Drizzle over some olive oil (optional) and Serve

Sea bass

  • Trim each sea bass fillet so they are both the same shape
  • Season to taste, with Sea salt, freshly ground black on both sides
  • Heat the pan until very hot and then add 2 tbsp of oil.
  • Place the fillets in the pan, skin-side down. Press each fillet down to stop it from curling up as soon as you place them in.
  • Reduce the heat to medium, then leave the fish to cook for 4-5 minutes until the skin is nicely golden and crisp
  • Turn the fillets over, then fry on the flesh side for about 2 minutes
  • Remove the pan from the heat & leave the fillets to finish cooking in the residual heat before serving

Creamy Wild Mushroom Truffle Sauce

  • Heat the pan until hot, add olive oil & melt butter over medium heat.
  • Add mushrooms and garlic, stirring occasionally, cooking for about 5-6 minutes until tender & browned
  • Stir in heavy cream, thyme & oregano. Season with salt and pepper, to taste.
  • Reduce heat & simmer until slightly reduced and thickened for about about 5minutes. Drizzle black truffle oil and serve.

Garlic Sautéed Spinach

  • Heat the pan until hot, add olive oil over medium heat.
  • Add the garlic & sauté for about 1 minute, until the garlic is just beginning to brown
  • Add the spinach, using a spatula to lift the spinach & turn it over
  • Cover the pan & cook for about 1-2 minutes
  • Drain any excess liquid from the pan, sprinkle with sea salt to taste & serve

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