Coley with Tarragon Sauce Vierge - Fishbox

Ingredients

• 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
• 4 x 175g/6oz coley fillets
• salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil
• ½ lemon, juice only