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
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- 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
- For the coley
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- 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
Preparation method
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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.
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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.
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For the coley, season the coley fillet with salt and freshly ground black pepper.
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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.