With its citrus and dill-infused broth, this fish dish is pure refreshment, especially on hot summer evenings.

And, with everyone gravitating to rosé during the summertime, I’ve included (following the recipe) a small sampling of delicious examples that I can highly recommend, sent to me as samples.

Adapted from a recipe in The New York Times

Serves 4

1 (1 1/2-pound) cod filet, skin-on or skinless (other white fish or salmon can be substituted)
Salt and black pepper
3 tablespoons finely chopped dill
1 1-inch piece ginger, peeled and finely chopped
2 tablespoons extra-virgin olive oil, plus more for serving
Segments and all juices from 1 grapefruit and 1 orange (learn how to easily cut citrus fruit here.)
1/2 cup chopped cucumber (peeled or unpeeled)
1 avocado, peeled, pitted and sliced into about 12 pieces, optional (but recommended!)
Flaky sea salt, for finishing, optional

1) Heat oven to 325 degrees. Line a sheet pan with aluminum foil. Season cod with salt and pepper and place on pan skin-side down (if there is skin).

2) In a medium bowl, stir together dill, ginger and olive oil. Season with salt and pepper. Spread half of the dill-ginger mixture over the top of the fish, reserving the rest in the bowl. Bake fish until cooked through, 15 to 20 minutes. (Follow the 10 minute per inch rule. You’ll know it’s done when the fish flakes).

3) As the cod cooks, stir grapefruit and orange wedges and their juices into the bowl of ginger-dill. Add cucumber and season with salt to taste, stirring gently to combine.

4) When fish is done, remove from oven and place in bowls. Spoon the citrus mixture over top of fish and scatter avocado, if using, across plate. Season with black pepper, a drizzle of olive oil, and flaky sea salt, if using.

Six Refreshing Rosés to Serve With The Cod

Herdade de São Miguel 2020. This rosé, a blend of Touring Nacional, Aragonez and Syrah comes from Portugal’s Alentejo region. With just a whisper of pale salmony pink color, this crisp and refreshing wine with lingering notes of summer berries, is a winner with seafood dishes, as well as salads and pasta.

Chateau Guiot Tradition Rosé 2020. This rosé hails from the Costières de Nîmes appellation in the southernmost part of the southern Rhône Valley. Wine critics consider the area to be Rhône’s “best kept secret.” Unlike most of the other Rhône appellations that focus heavily on red wines, more rosé is produced here than red. Château Guiot is owned by ninth generation twin brothers known to be “wild and daring” with their winemaking. Their rosé, made from Grenache and Syrah, is light and crisp with high-toned raspberry and strawberry fruit notes and a long, dry finish. Fruit forward in nature, it has beautiful aromas of wild raspberries and strawberries, cherries (sort of like sour patch candies) and a bit of pomegranate and watermelon. This is a very food friendly wine that would be a good start to the evening with appetizers, as well as with any kind of seafood preparation, as well as lighter meats, like grilled pork with roasted tomatoes.

Domaine de Cala 2020. A project of celebrity chef Joachim Splichal of the Patina Restaurant Group, this pale orange pink rosé opens with white floral, red cherry and lemony citrus notes that evolve into red fruit and spicy aromas. Light-bodied with a dry, mineral finish, this is a beautiful warm weather sipper that’s great before dinner, but also with everything from seafood to grilled chicken.

Inman Family Endless Crush 2019. This elegant, dry California rosé is made from Russian River Valley Pinot Noir. Its name is a reference to winemaker/owner Kathleen Inman’s tribute to her husband, to celebrate their “endless crush.” With flower petal, melon and orange citrus notes on the nose, and fresh strawberries and peach on the palate, this excellent dry and crisp rosé has a long, elegant finish and could pair well with cod as well as other shellfish and white meats.

Librandi Cirò DOC Rosato. Hailing from Cirò, in southern Italy’s Calabria region, and made from 100% Gaglioppo, a red grape variety. The winery is located in a small town close to the stunning Ionian coastline, with soils naturally suited for grape growing. This rosé is a medium-intensity, orangy pink color and has a nose of fresh yet intense red fruits—think strawberry and raspberry. With a bit of structure and tannins on the palate, the wine is a perfect accompaniment to the entire meal.

Bodegas Alceño Jumilla Rosado 2020. Jumilla is one of Spain’s oldest DOs, created in 1966 and has over 5,000 years of history. 90% of the wine produced in Jumilla is red and predominantly made from Monastrell, a grape with powerful tannins, aromatic intensity and medium acidity. This rosé is made from 100% organically grown Monastrell and has a deep orangy pink color and is loaded with aromas of flowers and red berry fruits, like raspberry jam as well as candied fruits, along with a hint of orange peel. This is a big, bold rosé with a great balance of fruit, acidity and alcohol that makes it perfect for summer dishes like tangy barbecued chicken, pulled pork, grilled sausages and even hot dogs slathered in mustard, ketchup and relish.