There’s something deeply satisfying about a sauce that feels fancy but only takes minutes to make — and this is that sauce. I first stumbled across Sauce Vierge when I was trying to “posh up” a midweek seabass supper and didn’t want to faff around with anything creamy or fiddly. James Martin’s take? It’s light, it’s zippy, and it tastes like sunshine in a pan.
The magic is in the simplicity. You don’t reduce or emulsify or strain or sweat over anything. It’s just warm olive oil, a quick tangle of herbs, a whisper of garlic, and tomatoes that collapse into bliss with a squeeze of lemon. I swear, it makes a basic bit of fish feel like something you’d order at a fancy riverside place with linen napkins and waiters who pronounce “vinaigrette” properly.
Why You’ll Love It
- Bright and bold flavour without being heavy — you won’t miss the cream
- Ready in under 10 minutes — even quicker than making a sandwich
- Incredibly versatile — serve with fish, chicken, couscous, or even crusty bread
- Looks impressive — like, chef-on-a-Saturday-morning levels of impressive
- Perfect for summer or when you want it to feel like summer
- No special kit needed — just a frying pan and a bit of confidence
Ingredients
- 2 x 200g seabass fillets (skin on)
- 15ml olive oil (for the fish)
- Knob of butter
- Salt and black pepper
- 100ml olive oil (for the sauce)
- ½ shallot, finely diced
- 1 garlic clove, thinly sliced
- 1 tsp coriander seeds, lightly crushed
- 2 ripe tomatoes, concassed (or just chopped, no judgement)
- Small bunch of fresh parsley, chopped
- Small bunch of fresh tarragon, chopped
- Juice of 1 lemon
How to Make It
Sear the fish, skin side down:
Get your pan properly hot. Drizzle in the olive oil and place the seabass skin-side down. Press it gently with a spatula so it doesn’t curl. Cook for 2–3 minutes until the skin is crisp.
Flip and finish:
Add a little butter, season the fillets, then flip them over. Cook for another 2 minutes or until just done. Transfer to a warm plate and cover loosely.
Infuse the oil with aromatics:
In the same pan (wipe it quickly if it’s too fishy), add 100ml olive oil, shallots, garlic, and crushed coriander seeds. Let them sizzle gently for a minute — no colour, just softening and scenting the oil.
Stir in the good stuff:
Add chopped tomatoes, tarragon, parsley, and lemon juice. Stir gently, warm everything through for another minute or so. Season to taste — more salt, more lemon, whatever it needs.
Spoon and serve:
Pour the warm Sauce Vierge over your cooked fish. Or spoon it around. Or go wild and serve it on the side with extra lemon wedges. Bonus points for crusty bread to mop up the juices.
Common Mistakes and How to Dodge Them
Why did my garlic taste bitter?
You probably let it brown — garlic turns on you quickly. Keep it pale and gentle.
Sauce tastes flat?
It likely needs more acid. Lemon juice brings it to life — don’t be shy.
It’s too oily — help!
Try using less oil next time, or just let the sauce rest and spoon off a bit from the top.
Fish stuck to the pan?
Make sure your pan is properly hot and the fish is dry before it goes in.
Herbs turned dark?
Add them right at the end — they just need a quick warm-through, not a fry.
Storage and Reheating
Fridge: Store leftover Sauce Vierge in a jar or container for 3–4 days. It’s also great cold the next day.
Freezer: You can freeze it, but the herbs and tomatoes will lose their punch. Use within 1–2 months for best results.
To Reheat:
- Stovetop: Gently warm in a small pan for 2–3 minutes. Don’t boil.
- Microwave: 10–15 second bursts on low. Stir often. Keep it mellow.
Frequently Asked Questions
Can I use other fish besides seabass?
Absolutely. Try it with cod, hake, halibut, salmon — even grilled prawns.
What’s concassed tomato?
Just a fancy way to say peeled, deseeded, and chopped. You can skip the peeling if you’re short on time — I usually do.
Can I make Sauce Vierge ahead of time?
Yes, but add the herbs and lemon juice right before serving for best flavour.
Is Sauce Vierge always served warm?
Nope! It’s actually lovely served cold or at room temp, especially in summer.
Can I make it without coriander seeds?
You can, but they add a subtle citrusy pop. If you’ve got fennel or cumin, those are decent swaps in a pinch.
Nutrition Facts (Per Serving)
- Calories: 137 kcal
- Fat: 12.8g
- Carbs: 5.7g
- Protein: 1.2g
- Sugar: 3.2g
- Sodium: 5.5mg
- Fibre: 1.3g
- Potassium: 224mg
Try More James Martin Recipes:
James Martin Sauce Vierge
Description
A fresh, zesty herb-and-tomato sauce warmed in olive oil and spooned over pan-seared seabass for a simple, elegant finish.
Ingredients
Instructions
- Sear seabass skin-side down for 2–3 mins, flip and cook through.
- In the same pan, heat olive oil with shallots, garlic, coriander seeds.
- Add tomatoes, herbs, lemon juice, salt and pepper. Stir gently.
- Spoon warm sauce over fish and serve immediately.
Notes
- Don’t brown the garlic — it’ll go bitter fast.
- Adjust lemon to your taste — a bit more zing never hurts.
- Works brilliantly on chicken, roasted veg, or as a warm dressing for couscous.
- Fresh herbs matter — dried ones won’t give the same lift.