This is a nice pairing. The Tilapia is covered in a tomato sauce with onions, sardines, olives, oregano, and orange rind. It melts in your mouth and the crusty bread is perfect for sopping up the extra sauce. The Sancerre (Sauvignon Blanc) complements the fish really well. It has the backbone to hold up against the robust olive flavor in the sauce, and a hint of citrus matches really well with the orange rind.

The wine is a 2005 gem from Gerard Boulay