LCBO Food & Drink Holiday 2018

1 tsp (5 mL) grated lemon zest, divided 8 cups (2 L) lightly packed chopped trimmed

oil and lemon zest, tomatoes, olives and lemon wedges to the large bowl and toss to coat. 6 Remove baking sheet from oven and arrange fish fillets on top of kale, spacing evenly. Scat- ter tomato mixture around fish fillets. Season lightly with salt and pepper. 7 Roast for 12 to 15 minutes or until fish just flakes with a fork and tomatoes just start to split. Use a large lifter to transfer vegetables and fish to warmed serving plates. Serves 6 WHAT TO SERVE Chateau du Cleray Muscadet Sevre et Maine LCBO 323816 $14.95 Muscadet is enjoying a bit of a renaissance recently owing to its food-friendly nature. Crisp with a subtle salinity, this wine will bring life to the tomatoes and complement the olives in the dish. Small Talk Faux Pas Riesling Sauvignon Blanc VQA LCBO 343384 $14.10 The citrusy tang combined with the light mineral char- acter of this wine make it a perfect pairing with the citrus and salty notes in this dish.

kale, about 6 oz (170 g) ¼ red onion, chopped

1½ to 2 lbs (680 to 905 g) skinless Pacific or black cod fillets, cut into 6 portions 2 cups (500 mL) grape tomatoes ½ cup (125 mL) dry-cured black olives ½ lemon, cut into 6 wedges 1 Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil. 2 Combine garlic, ½ tsp (2 mL) each of salt and pepper, ¼ cup (60 mL) oil and the lemon juice in a large bowl. Spoon 2 tbsp (30 mL) into a small bowl; add ½ tsp (2 mL) of the lemon zest and set aside. 3 Add kale and onion to remaining garlic mix- ture in large bowl and toss to coat. Use tongs to transfer kale mixture to baking sheet, leaving excess oil mixture in the bowl. Spread kale in an even layer. 4 Roast in oven for 10 minutes or until kale is wilted and starting to brown. 5 Meanwhile, brush fish fillets with reserved 2 tbsp (30 mL) garlic mixture. Add remaining

GARL IC-LEMON BAKED COD WITH KALE , TOMATOES & OL IVES Entertaining is made easy—and quick—with a sheet-pan meal on deck. The Mediterranean- inspired vegetables fragrant with garlic and lemon and moist cod fillets bake up in under half an hour. Serve with a plain risotto, cooked brown rice or crusty bread. If you like, sprinkle some crumbled feta cheese on top for the last

few minutes of baking. 2 cloves garlic, minced

Salt and freshly ground pepper ⅓ cup (80 mL) olive oil, divided 2 tbsp (30 mL) fresh lemon juice

With great service, mouthwatering steaks and a comfortable atmosphere, there’s no better place to celebrate with family and friends this holiday season than The Keg Steakhouse + Bar.

kegsteakhouse.com

FOOD & DRI NK HOLIDAY 2018 231