“Sauce vierge is like a French salsa” describes chef Ludo Lefebvre, and for Condiment Week, this may be the perfect way to add a fresh and simple kick to your seared branzino. Watch the Breville-powered video below and scroll down to get the entire recipe.
For The Fish
4 fillets branzino, skin on
4 tablespoons herbs de Provence
¼ cup olive oil
4 garlic cloves, smashed with skin on
fleur de sel, to taste
freshly ground black pepper, to taste
For The Sauce Vierge
1 pint cherry tomatoes, quartered
zest of 1 lemon
juice of 1 lemon
1 small shallot, minced
1 garlic clove, minced
3 tablespoons chopped parsley
olive oil, to taste
1. For the sauce vierge, place all ingredients in a bowl and stir to combine. Season to taste.
2. In 2, 10-inch nonstick pans, heat olive oil over medium heat (if you don’t have two pans, cook fish in batches). Season the flesh side of the branzino fillets with fleur de sel then place 2 fillets in each pan skin side down. Add 2 garlic cloves to each pan and drizzle a little more olive oil over each fillet. Season branzino with herbs du provence and black pepper. Baste the fish with the infused olive oil by spooning hot oil over the fish.
3. Remove branzino from pan and plate skin side up. Garnish with sauce vierge.