The sauce vierge (which translates to “virgin sauce”) is a classic tomato-based French vinaigrette filled with olives and fresh herbs that will go perfectly with many dishes for the warmer days. It can be served at room-temperature or warm and goes perfectly with fish and other seafood. It was created in 1976 by the great French chef Michel Guérard. The sauce is fresh, bright and versatile and can be prepared up to a day in advance and stored in the refrigerator. Allow the sauce to come to room temperature before serving.
Sauce Vierge | |
---|---|
|
|
- Preheat the oven to 180C/350F. Grease a baking tray with olive oil from the anchovy and set aside.
- Set aside 3 anchovy fillets for the sauce. Process remaining anchovies, breadcrumbs, garlic, remaining olive oil from anchovy, olive oil, parsley and rind in a food processor until combined.
- Pat fish dry with paper towel and place on the greased baking tray. Place breadcrumb mixture on top of the fish and pat down to form a crust. Bake for 10 minutes or until fish is cooked.
- Meanwhile, make sauce. Chop reserved anchovies and place in a saucepan with all other ingredients, except the parsley. Warm through over low heat, then stir in parsley.
- Serve the fish with prepared sauce and lemon wedges.
No words to say,! It's a great recipe, like always!
ReplyDeleteFish upon fish - sounds good to me!
ReplyDelete...Angie, you are a food artist!
ReplyDeleteAl bacalao le va muy bien la costra, yo suelo ponérsela de frutos secos, pero la verdad es que con todas queda rico.
ReplyDeleteAnother great recipe, sounds healthy too. Take care, have a great day and happy weekend.
ReplyDeleteLooks colourful! I made oats crust pizza with red peppers today for lunch.
ReplyDeleteLooks delicious! -Christine cmlk79.blogspot.com
ReplyDeleteSplendida ricetta, complimenti davvero!
ReplyDeleteWhat a great combination. That sauce sounds tasty!
ReplyDeleteAngie, This is an interesting juxtaposition of flavors! Like cod a lot and we both like anchovy's flavor. Our problem is that we rarely cook or eat fish at home. I think that we're frightened of failure... Take Care, Big Daddy Dave
ReplyDeleteThis looks wonderful, Angie! I'd love the sauce on halibut!!!
ReplyDeleteBaked fish looks very fresh there
ReplyDeleteLooks good to me, even with the anchovy LOL!
ReplyDeleteGracias por la receta. Te mando un beso.
ReplyDeleteI had baked fish tonight for dinner, but I didn't have that yummy looking sauce with mine. HAve a super weekend Angie. hugs-Erika
ReplyDeleteI love how colorful and tantalizing it looks! 😋
ReplyDeleteHave a great weekend, Angie!
Looks interesting.
ReplyDeleteGreat flavors and crust on this love the color of this baked fish
ReplyDeleteIt looks very appetizing, because every dish is always beautifully and colorfully decorated. Today I made a pizza with pineapple, mushrooms, corn, shallots. Hugs!
ReplyDeleteHello Angie :=)
ReplyDeleteI really like the look of this dish and all the ingredients are healthy, it must be very tasty with or without the sauce.
All the best
Sonjia.
A fish with a very crunchy and tasty coating accompanied by a sauce that will make it even richer.
ReplyDeleteOMG this sounds SO good! I am a bit of a Franofile so I will have to try this. And love the photos too, so enticing!
ReplyDeleteAllie of
www.allienyc.com
This looks extremely appetizing Angie, you are a chef extraordinaire :)
ReplyDeleteAngie!; oportuna propuesta. Hoy pensaba en una vinagreta. Has dado una idea genial, la vinagreta francesa.
ReplyDeleteEl plato que sugieres se hace delicioso.
Muchísimas gracias!
Bonito fin de semana!!
Un abrazo.🤗
I particularly like sauce vierge, and with fish it is delicious.
ReplyDeleteLove the recipe.....I'll try it.
ReplyDeleteThank you for sharing.
Anchovies make this fish dish extra flavorful.
ReplyDeleteI pretty much love anything with anchovies — they add so much to a dish! This is beautiful, Angie — I hope to make it soon.
ReplyDelete