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White Fish and Olive Sauce Vierge
(17)
Rate this recipe
Preparation
20 min
Cooking
10 min
Servings
4
Featured in RICARDO Magazine WINTER 2018
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free
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
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.
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