White Fish and Olive Sauce Vierge

White Fish and Olive Sauce Vierge

  • Preparation 20 min
  • Cooking 10 min
  • Servings 4
Featured in RICARDO Magazine WINTER 2018 (p. 25)

Categories

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

Preparation

Personal Note