Roasted Yellowtail with a Sauce Vierge
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Prep Time:
Cooking Time: Servings: 2 |
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 3 reviewsRoasted 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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Ingredients
| 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 | |
Directions
- Preheat your oven to 450 degrees.
- In a bowl combine the olive oil, rosemary, thyme, bay leaf, fennel seeds, salt, and black pepper. Mix well.
- Place the yellowtail fish filets into the bowl and coat evenly with the oil mixture.
- For the sauce take a small saucepan and combine the olive oil, lemon juice, tomato, garlic, salt, and black pepper.
- Heat an ovenproof non-stick sauté pan over medium high heat.
- Place the yellowtail fish filets into the sauté pan and sear on each side for 1 minute. Place in the oven and roast for 8 to 10 minutes.
- Remove the fish from the sauté pan and place on your serving plate.
- Place the saucepan with the olive oil mixture over medium heat and warm for 1 to 2 minutes.
- Stir in the chopped Italian parsley and spoon over and around the yellowtail fish.
