Seabass Sauce Vierge
This speedy dish of Seabass Sauce Vierge is easy peasy. The sauce is made from garlic, shallot, olive oil, lemon juice, chopped tomato and chopped herbs. Fresh, light and packed with flavour!
Ingredients
- 2 x 200g portions seabass
- 15ml olive oil
- Butter
- Salt and pepper
- Sauce
- 100ml olive oil
- ½ shallot peeled and diced
- 1 clove garlic, peeled and sliced
- 1 tsp coriander seeds, crushed
- 2 tomatoes, concassed
- 1 small bunch parsley, chopped
- 1 small bunch tarragon, chopped
- Juice of 1 lemon
- Salt and pepper
Method
Heat a frying pan to hot.
Add the oil and then cook the fish, skin side down, for 2 to 3 minutes.
Season, flip over and cook for 2 minutes.
Put the oil, shallot, garlic and coriander seeds into a pan. Warm gently for a minute. Add the tomatoes, herbs, lemon and season.
Ingredients
- 2 x 200g portions seabass
- 15ml olive oil
- Butter
- Salt and pepper
- Sauce
- 100ml olive oil
- ½ shallot peeled and diced
- 1 clove garlic, peeled and sliced
- 1 tsp coriander seeds, crushed
- 2 tomatoes, concassed
- 1 small bunch parsley, chopped
- 1 small bunch tarragon, chopped
- Juice of 1 lemon
- Salt and pepper
Method
Heat a frying pan to hot.
Add the oil and then cook the fish, skin side down, for 2 to 3 minutes.
Season, flip over and cook for 2 minutes.
Put the oil, shallot, garlic and coriander seeds into a pan. Warm gently for a minute. Add the tomatoes, herbs, lemon and season.
