White Fish with Olive Vierge Sauce

Name: White Fish with Olive Vierge Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 fillets white fish (such as cod or haddock); 2 tbsp olive oil; to taste salt and pepper; 1/2 cup extra virgin olive oil; 2 ripe tomatoes (diced); 1 shallot (finely chopped); 1/4 cup black olives (pitted and chopped); 2 tbsp capers (rinsed); 1 lemon (zested and juiced); 2 tbsp fresh parsley (chopped); to taste salt and pepper

40 min 4 servings Medium

All Recipes

A delightful dish featuring tender white fish topped with a vibrant olive vierge sauce.

Prep

15 min

Cook

20 min

Total

40 min

Servings

Difficulty

Medium

Poisson blanc sauce vierge aux olives is a classic French dish that celebrates the natural flavours of fresh white fish. The term 'sauce vierge' refers to a 'virgin' sauce, highlighting the use of raw ingredients like tomatoes, lemon, and olive oil, which are combined to enhance the dish without overpowering it. The addition of olives in this recipe gives it a Mediterranean touch, adding depth and complexity to the sauce. This dish is perfect for those who appreciate the delicate taste of white fish complemented by a fresh and tangy sauce.

Instructions

Prepare the Fish

Preheat your oven to 375°F (190°C). Pat the fish fillets dry with paper towels and season both sides with salt and pepper.

Pro tip: Ensure the fish is completely dry for a better sear.

Cook the Fish

Heat olive oil in a large ovenproof skillet over medium-high heat. Once hot, add the fish fillets and sear for about 2 minutes per side until golden brown. Transfer the skillet to the oven and bake for 10-12 minutes until the fish is cooked through and flakes easily with a fork.

Pro tip: Use a meat thermometer to ensure the fish reaches 145°F (63°C) at its thickest part.

Make the Sauce

While the fish is baking, prepare the sauce. In a bowl, combine olive oil, tomatoes, shallot, olives, capers, lemon zest, and juice. Stir in parsley and season with salt and pepper to taste.

Pro tip: Use high-quality olive oil for the best flavour.

Rest the Fish

Remove the fish from the oven and let it rest in the skillet for 5 minutes. This will allow the juices to redistribute.

Pro tip: Cover the skillet loosely with foil to keep it warm.

Serve the Dish

Plate the fish and generously spoon the olive vierge sauce over each fillet. Serve immediately.

Pro tip: Garnish with additional parsley for a pop of colour.

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Tips & Tricks

Use fresh, high-quality fish for the best flavour and texture.
Allow the fish to rest after cooking for juices to redistribute.
Customize the sauce with your favourite herbs like basil or tarragon.
Pair with a crisp white wine for a perfect meal.

Frequently Asked Questions

How do I make sauce vierge for fish?

Combine olive oil, diced tomatoes, chopped shallots, black olives, capers, lemon zest and juice, and fresh parsley. Season with salt and pepper.

What is the best fish for sauce vierge?

White fish such as cod, haddock, or tilapia works well with sauce vierge because of their mild flavour and flaky texture.

How long should I cook white fish?

Bake the white fish for 10-12 minutes at 375°F (190°C) or until it reaches an internal temperature of 145°F (63°C).

Can I make the sauce ahead of time?

Yes, the sauce can be made ahead and refrigerated for up to 2 days. Allow it to come to room temperature before serving.

What should I serve with white fish in sauce vierge?

Serve with steamed vegetables, a light salad, or a side of rice or quinoa for a complete meal.

Serving Suggestions

Serve this white fish with olive vierge sauce alongside steamed vegetables or a light salad to keep the meal refreshing and healthy. This dish can also be paired with a side of rice or quinoa to make it more filling. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. The sauce can be made ahead and kept in the fridge, allowing the flavours to meld and intensify over time.