French Roasted Yellowtail With Sauce Vierge Recipe Video
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.
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
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
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.
For more information please visit: http://www.simplefoodie.com
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.
For more information please visit: http://www.simplefoodie.com
