No one type of wine fits all roasted fish dishes. When choosing what to pair, start with the type of fish you’re serving.
Roasted mild white fish.
Your lemon-stuffed snapper or breadcrumb-topped flounder need delicate, minerally, unoaked whites that let the pristine flavor of the fish shine through. Seek out wines like Muscadet from France’s Loire Valley or Albariño from Spain, which, no surprise, both come from near the coast.
Roasted oily fish.
When serving strong-flavored fish, like mackerel and bluefish, you still want plenty of acidity, but you can break out wines with more body and zestier flavors. Try Sauvignon Blanc from New Zealand or an unoaked one from Bordeaux. If the fish is served with umami-rich ingredients, like olives or tomatoes, try a Provençal or Italian rosé.