Coley with Tarragon Sauce Vierge

White fish served in a classic sauce vierge made from olive oil, lemon juice, chopped tomatoes, and fresh herbs.

Healthy Dinner French Cuisine Seafood Low Carb

Estimated Nutrition

Calories

463.1

kcal / serving

1852.4 kcal total

Carbs

3.7g

per serving

14.8 g total

Fat

35.6g

per serving

142.2 g total

Protein

34.2g

per serving

136.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

juice only

0.5

piece

Lemon

juice only

NutsSeeds

clove

Garlic

peeled, finely chopped

tbsp

Tarragon

fresh, chopped

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

OilsFats

120

Extra Virgin Olive Oil

for the sauce

tbsp

Extra Virgin Olive Oil

for frying the fish

Seafood

700

Coley

fillets

Vegetables

piece

Tomatoes

skins and seeds removed, flesh diced

piece

Shallot

peeled, finely chopped

piece

Green Salad

lightly dressed, to serve

Method

Whisk olive oil and lemon juice in a non-reactive pan.

Mix in chopped tomatoes, shallot, and garlic.

Warm the mixture over medium heat without boiling.

Stir in tarragon and season with salt and pepper.

Season coley fillets with salt and pepper.

Fry fillets skin-side down in oil for 2 minutes.

Flip fillets and cook for another 2 minutes until done.

Drizzle fish with lemon juice and remove from heat.

Serve fish with sauce and green salad.