White Fish and Olive Sauce Vierge - Recipes List
In a bowl, combine the tomatoes, shallot, olives, capers, 1 tbsp (15 ml) of the oil and the Tabasco. Season with salt and pepper. Set the sauce vierge aside. In a large non-stick skillet over medium-
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Ingredients
- 2 tomatoes, seeded and diced
- 1 shallot, finely chopped
- 1/4 cup (35 g) pitted black olives, chopped
- 1 tbsp capers, chopped
- 3 tbsp (45 ml) olive oil
- 1 1/2 lb (675 g) white fish fillets (such as haddock or sole)
- Tabasco sauce, to taste
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