Baked Fish with Anchovy Crust and Sauce Vierge

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5 April 2024

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The sauce vierge (which translates to “virgin sauce”) is a classic tomato-based French vinaigrette filled with olives and fresh herbs that will go perfectly with many dishes for the warmer days. It can be served at room-temperature or warm and goes perfectly with fish and other seafood. It was created in 1976 by the great French chef Michel Guérard. The sauce is fresh, bright and versatile and can be prepared up to a day in advance and stored in the refrigerator. Allow the sauce to come to room temperature before serving.

	Sauce Vierge
1 x 45 g jar Anchovies in olive oil, drained 120 g Fresh white breadcrumbs 2 Garlic cloves, crushed 30 ml Extra virgin olive oil 20 g Flat-leaf parsley, chopped Grated rind of 1 lemon 4 x 160 g Skinless cod fillets (or other firm white fish) Lemon wedges, to serve	80 ml Extra virgin olive oil 2 tbsp Lemon juice 100 g Tomato, seeds removed, finely chopped 8 Pitted black olives, roughly chopped 1 Garlic clove, finely chopped 1 tbsp Flat-leaf parsley, finely chopped

Preheat the oven to 180C/350F. Grease a baking tray with olive oil from the anchovy and set aside.
Set aside 3 anchovy fillets for the sauce. Process remaining anchovies, breadcrumbs, garlic, remaining olive oil from anchovy, olive oil, parsley and rind in a food processor until combined.
Pat fish dry with paper towel and place on the greased baking tray. Place breadcrumb mixture on top of the fish and pat down to form a crust. Bake for 10 minutes or until fish is cooked.
Meanwhile, make sauce. Chop reserved anchovies and place in a saucepan with all other ingredients, except the parsley. Warm through over low heat, then stir in parsley.
Serve the fish with prepared sauce and lemon wedges.