Coley With Tarragon Sauce Vierge
This delightful recipe features crispy coley fillets drizzled with a vibrant and flavorful sauce vierge made with a blend of fresh tarragon, tomatoes, shallots, and garlic. Served alongside a lightly dressed green salad, this dish is a perfect balance of light and refreshing flavors.
— Constant Cookbook
Ingredients
- 120ml/4fl oz extra virgin olive oil
- 1 lemon
- 2 tomatoes, skins and seeds
- 1 shallot
- 1 small garlic
- 3 tbsp chopped fresh tarragon
- 4 x 175g/6oz coley
- salt and freshly ground black pepper
- 2 tbsp extra virgin olive oil
- ½ lemon
- lightly dressed green salad
Instructions
- 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.
- Turn the fillets over using a fish slice and cook for a further 1-2 minutes, or until just cooked through.
- Drizzle the lemon juice over the fish fillets and remove from the heat.
- 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.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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