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Coley with Tarragon Sauce Vierge

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

HealthyDinnerFrench CuisineSeafoodLow Carb

Estimated Nutrition

Per Serving Total
Calories 463.1 kcals 1852.4 kcals
Carbohydrates 3.7 grams 14.8 grams
Fat 35.6 grams 142.2 grams
Protein 34.2 grams 136.8 grams
Cook Time
10 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
1
piece
Lemon
juice only
0.5
piece
Lemon
juice only
NutsSeeds
1
clove
Garlic
peeled, finely chopped
3
tbsp
Tarragon
fresh, chopped
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
OilsFats
120
ml
Extra Virgin Olive Oil
for the sauce
2
tbsp
Extra Virgin Olive Oil
for frying the fish
Seafood
700
g
Coley
fillets
Vegetables
2
piece
Tomatoes
skins and seeds removed, flesh diced
1
piece
Shallot
peeled, finely chopped
1
piece
Green Salad
lightly dressed, to serve

Steps

  • 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.