Baked Fish with Anchovy Crust and Sauce Vierge

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
1 x 45 g jar Anchovies in olive oil, drained 120 g Fresh white breadcrumbs 2 Garlic cloves, crushed 30 ml Extra virgin olive oil 20 g Flat-leaf parsley, chopped Grated rind of 1 lemon 4 x 160 g Skinless cod fillets (or other firm white fish) Lemon wedges, to serve	80 ml Extra virgin olive oil 2 tbsp Lemon juice 100 g Tomato, seeds removed, finely chopped 8 Pitted black olives, roughly chopped 1 Garlic clove, finely chopped 1 tbsp Flat-leaf parsley, finely chopped

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.

28 comments:

Javier 5/4/24 12:53: No words to say,! It's a great recipe, like always!
David M. Gascoigne, 5/4/24 13:24: Fish upon fish - sounds good to me!
Tom 5/4/24 13:26: ...Angie, you are a food artist!
Lola Martínez 5/4/24 13:36: Al bacalao le va muy bien la costra, yo suelo ponérsela de frutos secos, pero la verdad es que con todas queda rico.
eileeninmd 5/4/24 13:50: Another great recipe, sounds healthy too. Take care, have a great day and happy weekend.
DEZMOND 5/4/24 14:06: Looks colourful! I made oats crust pizza with red peppers today for lunch.
Anonymous 5/4/24 14:57: Looks delicious! -Christine cmlk79.blogspot.com
Cristina Bernardi 5/4/24 18:39: Splendida ricetta, complimenti davvero!
Pam 5/4/24 20:08: What a great combination. That sauce sounds tasty!
David 5/4/24 20:15: Angie, 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
Liz That Skinny Chick Can Bake 5/4/24 20:40: This looks wonderful, Angie! I'd love the sauce on halibut!!!
roentare 5/4/24 23:16: Baked fish looks very fresh there
Brian's Home Blog 6/4/24 01:06: Looks good to me, even with the anchovy LOL!
Citu 6/4/24 02:01: Gracias por la receta. Te mando un beso.
My name is Erika. 6/4/24 02:40: I had baked fish tonight for dinner, but I didn't have that yummy looking sauce with mine. HAve a super weekend Angie. hugs-Erika
Veronica Lee 6/4/24 05:01: I love how colorful and tantalizing it looks! 😋
Have a great weekend, Angie!
Margaret D 6/4/24 07:30: Looks interesting.
Whats Cookin Italian Style Cuisine 6/4/24 13:11: Great flavors and crust on this love the color of this baked fish
JoAnna 6/4/24 13:19: It looks very appetizing, because every dish is always beautifully and colorfully decorated. Today I made a pizza with pineapple, mushrooms, corn, shallots. Hugs!
Breathtaking 6/4/24 16:17: Hello Angie :=)
I 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.
Norma2 6/4/24 16:29: A fish with a very crunchy and tasty coating accompanied by a sauce that will make it even richer.
ALLIE NYC 6/4/24 19:25: OMG 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!

Allie of
www.allienyc.com
DeniseinVA 6/4/24 19:43: This looks extremely appetizing Angie, you are a chef extraordinaire :)
Grace 6/4/24 21:55: Angie!; oportuna propuesta. Hoy pensaba en una vinagreta. Has dado una idea genial, la vinagreta francesa.
El plato que sugieres se hace delicioso.
Muchísimas gracias!
Bonito fin de semana!!
Un abrazo.🤗
Cooking Julia 6/4/24 23:34: I particularly like sauce vierge, and with fish it is delicious.
Rainbow Evening 7/4/24 13:28: Love the recipe.....I'll try it.
Thank you for sharing.
tigerfish 11/4/24 03:54: Anchovies make this fish dish extra flavorful.
Anonymous 11/4/24 22:36: I pretty much love anything with anchovies — they add so much to a dish! This is beautiful, Angie — I hope to make it soon.