Home / Recipes / Recipes using Wicklow Rapeseed Oil with Lemon / Fillet of Coley with Sauce Vierge & Crushed Potato
Fillet of Coley with Sauce Vierge & Crushed Potato
Fillet of Coley with Sauce Vierge & Crushed Potato
Serving Size: 4
Ingredients
- 4 x180g pieces of coley, or any other fish you fancy
- 4 large red tomatoes, roughly-chopped and de-seeded
- 1 shallot, finely diced
- A handful of fresh herbs like basil, parsley and chives, snipped
- A few coriander seeds
- 250ml Wicklow Rapeseed Oil with Lemon
- 25ml Wicklow Rapeseed Oil
- 8 small heritage potatoes, par-boiled
- A few sprigs of thyme
- Sea salt and freshly ground black pepper (to taste)
Instructions
- To make the Sauce Vierge
- Crush the coriander seeds in a pestle and mortar and add to 225ml Wicklow Rapeseed Oil with Lemon.
- Season with salt and pepper, then add to a pan on a warm stove with the shallots and heat for a minute or so.
- Add the tomatoes and herbs and set to one side to allow the flavours to intensify.
- Fry the fish skin-side down in roughly 25ml of Wicklow Rapeseed Oil with Lemon and the thyme for 3 to 5 minutes on each side, depending on your preference and how thick the fish is.
- Meanwhile, crush the potatoes 25ml of Wicklow Rapeseed Oil and put in a pot to warm through gently. Season.
- To serve, spoon the crushed potatoes into a bowl or plate and place the fish on top. Spoon over the Sauce Vierge. Eat at once, and enjoy!
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