Coley with tarragon sauce vierge

1. 1

   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.

2. 2

   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.

3. 3

   For the coley, season the coley fillet with salt and freshly ground black pepper.

4. 4

   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.

5. 5

   Turn the fillets over using a fish slice and cook for a further 1-2 minutes, or until just cooked through.

6. 6

   Drizzle the lemon juice over the fish fillets and remove from the heat.

7. 7

   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.

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.