White Fish and Olive Sauce Vierge

Name: White Fish and Olive Sauce Vierge
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
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

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Preparation 20 min
Cooking 10 min
Servings 4

Featured in RICARDO Magazine WINTER 2018 (p. 25)

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

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

- In a bowl, combine the tomatoes, shallot, olives, capers, 1 tbsp (15 ml) of the oil and the Tabasco. Season with salt and pepper. Set the sauce vierge aside.
- In a large non-stick skillet over medium-high heat, brown half of the fish at a time in the remaining oil for 2 to 3 minutes per side, depending on the thickness of the fish, until cooked through. Serve the fish with the sauce vierge.

White Fish and Olive Sauce Vierge

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