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Prep Time:
Cooking Time: Servings: 2 |
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Roasted Yellowtail with a Sauce Vierge Recipe. A light and crispy fish dish with hints of licorice from a fennel seed flavored seasoning. The fish is gently seared and then roasted to bring out it true flavor. A simple Sauce Vierge accompanies the fish and plays a supporting role to add an additional but not overpowering layer of flavor.
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Fish | ||
yellowtail | 1 lb | cut into 6 to 8 oz filets |
olive oil | 1/3 cup | |
rosemary | 1 tsp | removed from the stem and minced |
thyme | 1 tsp | removed from the stem and minced |
bay leaf | 1 | minced |
fennel seeds | 1/2 tsp | |
salt | 1/2 tsp | to taste |
black pepper | 1/4 tsp | to taste |
Sauce Vierge | ||
olive oil | 1/3 cup | |
lemon juice | 2 Tbsps | |
plum tomato | 1 | seeded and diced |
garlic clove | 1 | minced |
Italian parsley | 1 Tbsp | chopped |
salt | 1/2 tsp | to taste |
black pepper | 1/4 tsp |