July's "Chilean Cool": Pan-Fried Fish with Charred Lemon & Capers + Natural Viognier

As July arrives in full summer heat, it's time for food that's elegant, fresh, and doesn't weigh you down. This month's pairing celebrates the art of simplicity: Pan-Fried Fish with Charred Lemon & Capers, matched with the vibrant No es Pituko Viognier 2023 from Chile's Central Valley.

The Wine: No es Pituko Viognier 2023

¡No es Pituko! is Chilean slang for "it ain't fancy"—a fitting name for this laid-back natural wine that's anything but pretentious. Organically grown, wild-fermented, and made without added sulphur, it's bottled unfined and unfiltered, so don't be surprised if it's slightly cloudy—that's all part of the deal. It's a proper, honest wine.

Bursting with peach and tropical fruit aromas, it's layered with buttery and nutty notes, all kept fresh by a lively natural acidity. With plenty of flavours mingling on the palate, it's vibrant, textured, and seriously easy to enjoy. There's a floral lift too—ripe apricot, citrus, and that zippy acidity that keeps everything bright.

The No es Pituko range comes from Viña Echeverría, a family-run winery with history going back to the 1930s. These days, it's run by chief winemaker Roberto Ignacio Echeverría and his three siblings, who farm 65 hectares sustainably in Chile's Central Valley. The real transformation kicked off in the 1980s when their father—once a World Bank economist—returned from the USA, rolled up his sleeves, and turned a tired old estate into one of Chile's most respected wineries.

Why this pairing works: Viognier is a full-bodied white with gorgeous stone fruit and floral character, and this Chilean version is no exception. The peach and apricot aromas echo the caramelised, charred edges of the fish beautifully. The buttery, nutty notes in the wine complement the richness of the pan juices and butter, whilst the lively natural acidity cuts through like a dream. It's a wine with layers of flavour that stands up to delicate fish—elegant but with personality. Plus, there's something wonderfully laid-back about serving a natural wine with simple, honest food. No fuss. Just good stuff.

The Dish: Pan-Fried Fish with Charred Lemon & Capers

This is restaurant-quality simplicity. A good piece of fish, a hot pan, butter, lemon, and capers—that's all you need. The key is using the best fish you can find and not overthinking it. Serve with something simple on the side: crusty bread to mop up the pan juices, or a light salad.

Note: Serves 2. Scale up as needed.

Ingredients:

For the fish:
2 sea bass fillets, skin on (or bream, mackerel, or any firm white fish—about 150g each)
2 tbsp olive oil
Knob of butter
2 tbsp capers (drained)
1 lemon, halved
2 sprigs fresh parsley
Salt and black pepper
Fleur de sel (optional, for finishing)

To serve:
Crusty bread or a simple green salad
Extra lemon wedges

Instructions:

1. Prep the Fish: Pat the fish fillets dry with kitchen paper—this is crucial for getting a crispy skin. Season both sides with salt and black pepper about 5 minutes before cooking.
   
2. Heat the Pan: Place a large frying pan over medium-high heat. Once hot, add the olive oil. You want the pan really hot so the skin gets crispy and golden, but not so hot that the oil smokes and burns.
   
3. Cook the Fish: Place the fish skin-side down in the hot pan. Don't move it. Let it cook undisturbed for 4-5 minutes until the skin is crispy and golden. You'll know it's ready when the flesh is about three-quarters cooked (you'll see the white cooked flesh creeping up the sides). Flip gently and cook for another minute or so on the flesh side—it doesn't need long.
   
4. Add the Butter & Aromatics: Once you flip the fish, add the butter to the pan along with the capers and lemon halves. Let the butter foam and the lemon char slightly, basting the fish with the foaming butter as it cooks. This takes about a minute.
   
5. Finish with Lemon: Remove from the heat. The fish should be just cooked through (flake easily with a fork but still moist inside). Squeeze the charred lemon over the fish. If you have fleur de sel, a tiny pinch adds a touch of elegance.
   
6. Serve: Transfer to a warm plate, spoon the buttery pan juices and capers over the top, scatter the parsley, and serve immediately with crusty bread to mop up every drop.
   

Chef's Tip: If your fishmonger will do it, ask them to scale the fish but leave the skin on—it's easier to cook and tastes better. A squeeze of fresh lemon just before eating brightens everything.

Experience the vibrant, textured character of Chilean Viognier with the No es Pituko 2023—simply use the code PITUKO10 at checkout to enjoy a 10% discount on your purchase!