White Fish and Olive Sauce Vierge

  • Preparation 20 MIN
    Cooking 10 MIN
  • Servings 4



  1. 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.
  2. 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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.