No other dish reminds me so much of the Mediterranean than this one. I first ate a version of Fish with Sauce Vierge in Nice in the south of France at a beach club. A food moment I will never forget. It was a super hot day and the beach club had those cool misting sprinklers on to cool everyone down. We were all salty from swimming in the sea and wearing some seriously ugly plastic sandals to protect our feet from the pebbles on the beach.

It is such a beautiful memory of a perfect day with the perfect lunch that absolutely epitomised where we were. Freshly caught fish and a vibrant sauce made from all of the best ingredients the Mediterranean has to offer.

Now Fish with Sauce Vierge is something that I make in summertime because it is quick and easy and so, so tasty and it reminds me of that magical few days many years ago that I spent on the French Riviera.

What is Sauce Vierge?

Sauce Vierge, which translates to “virgin sauce” in French, is a classic sauce in French cuisine that exemplifies simplicity and freshness. This uncooked sauce is made with a handful of high-quality ingredients, making it a versatile and delicious addition to various dishes, particularly seafood and vegetables.

Ingredients in Sauce Vierge

• Olive Oil: Extra-virgin olive oil is the foundation of Sauce Vierge, providing a rich and fruity base. Use the best you can afford.
• Tomatoes: We have used ripe cherry tomatoes that are finely diced, adding sweetness and a slight acidity (you can use finely diced regular tomatoes as well just make sure they are well ripened).
• Olives: Some recipes call for kalamata olives however I often find them too overpowering especially when paired with a delicate flavoured white fish. We have used Sicilian green olives instead which have a much subtler flavour. You can also substitute capers for olives to provide that piquant note for the sauce.
• Garlic: Finley grated is best as it infuses well into the oil. You can substitute with shallots for a milder, sweet onion flavour.
  Herbs: We have used fresh basil, parsley, and chives. Alternatives include chervil or tarragon for an aromatic and vibrant touch.
  Lemon Zest & Juice: Freshly zested lemon and freshly squeezed lemon juice gives the sauce a bright, tangy flavour.
  Seasonings: Salt. Don’t be shy! Tomatoes need salt to shine so be generous for a fully flavourful Sauce Vierge.

What fish goes with Sauce Vierge?

We have used Deep Sea Bream known as:

1. Snapper: In New Zealand.
2. Porgy: In North America.
3. Sea Bream: In the United Kingdom and other European countries.

Despite these different names, the fish is highly valued for its mild, sweet flavour and firm, flaky texture. Other fish that would work well include:

• Sea Bass
• Tilapia
• Snapper
• Cod
• Mahi-mahi
• Branzino
• Barramundi

Cooking the fish

Before pan searing the fish in butter we seasoned it on both sides with salt and pepper and then coated it in a light dusting of flour. The flour creates a lovely golden brown crust to the fish. If you are looking for a gluten free version simply skip the flour coating, the fish will still be delicious. For a dairy free version fry the fish in olive oil instead of butter.

Why You’ll Love This Recipe

Fresh and Flavourful: The Sauce Vierge, with its mix of fresh tomatoes, herbs, and zesty lemon, adds a bright and tangy flavour that perfectly complements the mild, flaky sea bream.

Quick and Easy: With minimal prep and cooking time, this recipe is ideal for busy weeknights but is impressive enough for entertaining guests.

Healthy and Nutritious: Sea bream is rich in protein and omega-3 fatty acids, making this dish as nutritious as it is delicious.

What else can I use Sauce Vierge for?

Sauce Vierge is such a versatile sauce, if I have left over’s I love spooning it over toasted baguette rounds for a different twist on bruschetta (I served these last new years and they were a big hit). Another favourite way I love to enjoy Sauce Vierge is with Grilled Chicken pictured below. Its another quick and easy meal perfect for warm weather.

Tips for Success

• Choose Fresh Fish: For the best flavour, use the freshest sea bream fillets you can find. Look for firm, translucent flesh and a clean, ocean-like smell.
• Don’t Overcrowd the Pan: Sear the fillets in batches if necessary to avoid overcrowding the pan, which can cause the fish to steam rather than sear.
• Adjust the Sauce: Feel free to customize the Sauce Vierge by adding your favourite herbs or a splash of white wine vinegar for extra tanginess.

Wine Pairing

These wines will not only complement the dish but also elevate the dining experience, highlighting the fresh, vibrant flavours of the Pan-Seared Sea Bream and Sauce Vierge:

• Sauvignon Blanc – Known for its crisp acidity and citrus flavours, Sauvignon Blanc is a perfect match for the fresh and zesty elements of Sauce Vierge.
  Region: Look for options from New Zealand, Sancerre (France), or California
• Chablis: A Chardonnay from the Chablis region of France, offers bright acidity and minerality that pairs well with the sea bream’s delicate flavour and the acidity of the lemon juice in the sauce.
  Region: Burgundy, France.
• Vermentino: Offers a refreshing acidity and subtle herbal notes that complement the flavours of Sauce Vierge.
  Region: Sardinia (Italy) or Provence (France).

Final thoughts

If there was ever a dish that encompasses everything that is good about Mediterranean cooking this is it. Fresh, good quality ingredients don’t need fancy cooking skills because they are perfect as they are. With it’s simple preparation this Fish with Sauce Vierge is the perfect summer dinner. Pair it with a cold glass of white wine and pretend you are sitting on the French Riviera watching the sun go down over the sea. Bon appétit!