Who does not love a sauce that is more or less 50% fat? The slightly tangy Salmoriglio sauce elevates the simple baked fish. This charming dish that seems like it came straight out of a fine dining restaurant can be whipped up in less than 30 minutes. Learning how to pronounce the name of this sauce is much more difficult than actually making it.
Recipe
Yields 3-4 servings
Ingredients
Baked Fish
1 sole fillet, sliced into 4
1 tablespoon white vinegar
2 teaspoons salt
1 tablespoon lemon juice
1.3 cup bread crumbs
1 ½ tablespoon olive oil
Salmoriglio Sauce
2 tablespoons butter, softened
3 tablespoons olive oil
2 tablespoons thyme leaves
1 ½ tablespoon lemon juice
1 tablespoon dijon mustard
1 teaspoon salt
Procedure
Baked Fish
Preheat the oven to 400℉.
Pour vinegar on the fish fillets and rinse them.
Pat them dry.
Place them into an oven dish.
Rub the salt onto the fillets.
Pour the lemon juice on top.
Mix the melted butter into the bread crumbs.
Coat the fish with bread crumbs.
Bake this for 15-20 minutes or until the bread crumbs have turned golden.
Serve alongside the Salmoriglio sauce and enjoy!
Salmoriglio Sauce
In a food processor, blend the thyme leaves, lemon juice, mustard, and salt.
Slowly add the butter and oil into the food processor and blend.
Once all the ingredients are fully incorporated, transfer them into a sauce dish and serve.
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