Photo: Ernest Porzi
Coley with tarragon sauce vierge
11 ingredients
30 min + 10 min
Serves 4
openrecipes
White fish served in a classic sauce vierge made from olive oil, lemon juice, chopped tomatoes and herbs. Simple and sophisticated.
Estimated Nutrition (whole recipe, rough)
172
Calories
3g
Protein
14g
Fat
13g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 120ml/4fl oz extra virgin olive oil
- 1 lemon
- 2 tomatoes, skins and seeds
- 1 shallot
- 1 small garlic
- 3 tbsp chopped fresh tarragon
- 4 x 175g/6oz coley
- salt and freshly ground black pepper
- 2 tbsp extra virgin olive oil
- ½ lemon
- lightly dressed green salad
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes