Baked Fish with Sauce Vierge

Sauce vierge is a French sauce based on olive oil and lemon juice, delicately warmed, which pairs beautifully with fish and seafood, but can also be served with other meats.

Ingredients

• 2 fish fillets (I used about 200g of sea bass)
• 1 tomato, peeled and deseeded, chopped
• 1 shallot, finely chopped (use 1/4 red onion if you do not have one)
• 1 small handful of baby capers
• 1 clove of garlic, halved
• 50ml olive oil
• Juice of 1/2 lemon
• Basil and parsley, finely chopped
• Salt to season

Method

1. Preheat the oven to 200C and place your fish fillets in an ovenproof dish greased with olive oil for approximately 20 minutes
2. Over a low heat, cook the shallot, tomato, capers and garlic for about 3 minutes
3. Turn off the heat and add the lemon juice and fresh herbs, adjust the salt

4. Discard the garlic clove and serve with the baked fish