White fish served in a classic sauce vierge made from olive oil, lemon juice, chopped tomatoes and herbs. Simple and sophisticated.
Ingredients
- For the sauce vierge
-
- 120ml/4fl oz extra virgin
olive oil - 1
lemon, juice only - 2 tomatoes, skins and
seeds removed, flesh diced - 1
shallot, peeled, finely chopped - 1 small
garlic clove, peeled, finely chopped - 3 tbsp chopped fresh
tarragon
- 120ml/4fl oz extra virgin
- For the coley
-
- 4 x 175g/6oz
coley fillets - salt and freshly ground
black pepper - 2 tbsp extra virgin
olive oil - ½
lemon, juice only - lightly dressed green
salad, to serve
- 4 x 175g/6oz
Preparation method
-
For the sauce vierge, pour the olive oil in a non-reactive pan. Whisk in the lemon juice until well-combined. Add the chopped tomatoes, shallot and garlic.
-
Heat the pan over a medium heat until the sauce vierge mixture is just warmed through. Add the tarragon and season, to taste, with salt and freshly ground black pepper. Set aside.
-
For the coley, season the coley fillet with salt and freshly ground black pepper.
-
Heat the oil in a non-reactive frying pan over a medium heat. Add the seasoned coley fillets, skin-side down, and fry for 1-2 minutes until golden-brown.
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Turn the fillets over using a fish slice and cook for a further 1-2 minutes, or until just cooked through.
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Drizzle the lemon juice over the fish fillets and remove from the heat.
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To serve, arrange the coley fillets into the centre of a serving plate. Drizzle over the tarragon sauce vierge (whisk the tarragon sauce vierge again before serving until well combined). Spoon the green salad alongside.