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French Roasted Yellowtail With Sauce Vierge

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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.
Ingredients
  Yellowtail 1 Pound, cut into 6 to 8 oz filets
  Olive oil 1⁄3 Cup (5.33 tbs)
  Rosemary 1 Teaspoon, removed from the stem and minced
  Thyme 1 Teaspoon, removed from the stem and minced
  Bay leaf 1 , minced
  Fennel seeds 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Lemon juice 2 Tablespoon
  Plum tomatoes 1 , seeded and diced
  Garlic 1 Clove (5 gm), minced
  Italian parsley 1 Tablespoon, chopped
Directions

1. Preheat your oven to 450 degrees.
2. In a bowl combine the olive oil, rosemary, thyme, bay leaf, fennel seeds, salt, and black pepper. Mix well.
3. Place the yellowtail fish filets into the bowl and coat evenly with the oil mixture.
4. For the sauce take a small saucepan and combine the olive oil, lemon juice, tomato, garlic, salt, and black pepper.
5. Heat an ovenproof non-stick sauté pan over medium high heat.
6. 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.
7. Remove the fish from the sauté pan and place on your serving plate.
8. Place the saucepan with the olive oil mixture over medium heat and warm for 1 to 2 minutes.
9. Stir in the chopped Italian parsley and spoon over and around the yellowtail fish.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Fish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
2
Making a roasted yellowtail with sauce vierge a an excellent and unique dish. This video is absolutely fantastic and a great tool to make a most delicious fish recipe. This video is well explained and would surely equip you for this flavorful treat.

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