Description
Delightful Mediterranean “Sauce Vierge” brings zesty herbaceous notes dancing across fresh ingredients. Olive oil, herbs, and bright citrus create a perfect companion for grilled fish, vegetables, and simple proteins you’ll savor with Mediterranean flair.
Ingredients
Scale
Main Ingredients:
- 2 (200 grams / 7 ounces) seabass fillets
- 100 milliliters (3.4 fluid ounces) olive oil
- 2 ripe tomatoes, chopped
Herbs and Spices:
- 1 teaspoon coriander seeds
- 1 handful parsley, chopped
- 1 handful tarragon, chopped
- 1 garlic clove, sliced
- 1/2 shallot, diced
Seasonings and Extras:
- 15 milliliters (0.5 fluid ounces) olive oil
- 1 knob of butter
- Salt and pepper
- Juice of 1 lemon
Instructions
- Carefully pat seabass dry with paper towels to ensure crispy skin.
- Place fish skin-side down in a hot skillet, cooking for 2-3 minutes until skin turns golden and crisp.
- Gently flip the fish and continue cooking for an additional 1-2 minutes until fully cooked through.
- In the same skillet, reduce heat and add olive oil with finely chopped shallots, minced garlic, and crushed coriander seeds.
- Sauté aromatics until fragrant and translucent, releasing their subtle flavors.
- Incorporate diced fresh tomatoes, chopped fresh herbs, freshly squeezed lemon juice, and season with salt and freshly ground black pepper.
- Stir mixture delicately to combine ingredients and warm the sauce gently.
- Transfer cooked seabass to serving plates and immediately cascade the warm sauce vierge over the fish.
- Serve instantly to preserve the vibrant flavors and temperature of the dish.
Notes
- Pat fish skin dry before searing to ensure a crispy, golden-brown exterior that adds delightful texture.
- Use fresh, ripe tomatoes for the most vibrant and intense flavor in the sauce vierge.
- Choose high-quality extra virgin olive oil to elevate the overall taste and authenticity of the dish.
- Adjust herb quantities to personal preference, but maintain a balance to complement the delicate seabass.
- Prep Time: 5 mins
- Cook Time: 23 mins
- Category: Appetizer, Dinner
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 730 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 62 g
- Saturated Fat: 10 g
- Unsaturated Fat: 52 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 70 mg