Seabass Sauce Vierge
This speedy dish of Seabass Sauce Vierge sauce is easy peasy. This Sauce Vierge is made from garlic, shallot, olive oil, lemon juice, chopped tomato and chopped herbs. Fresh, light and packed with...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Fish spatula
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Kitchen towel
Ingredients
- 2 x 200g portions seabass
- 15ml olive oil
- Butter
- Salt
- pepper
- 100ml olive oil
- ½ shallot peeled and diced
- 1 clove garlic, peeled and sliced
- 1 tsp coriander seeds, crushed
- 2 tomatoes, concassed
- 1 small bunch parsley, chopped
- 1 small bunch tarragon, chopped
- Juice of 1 lemon
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