Pan-Fried Fish with Sauce Vierge, Zucchini Noodles, and Whipped Lemon Ricotta
Golden pan-fried fish over a tangle of garlicky zucchini noodles and creamy whipped lemon ricotta, finished with sauce vierge, the classic French "virgin sauce" of warm olive oil, ripe tomatoes, basil, capers, and lemon. Light, bright, and ready in 30 minutes.
Yield: Serves 4 · Active: 30 min · Total: 30 min · Best in North America in summer, when tomatoes, basil, and zucchini are at their peak · Best eaten: early evening
Ingredients
Whipped lemon ricotta
1 cup whole-milk ricotta
1 tbsp extra virgin olive oil
Zest of ½ lemon
Pinch of Baja Gold sea salt and black pepper
Sauce vierge
½ cup extra virgin olive oil
1 small shallot, finely minced
½ tsp coriander seeds, lightly crushed
1½ cups cherry tomatoes, quartered (or 2 ripe tomatoes, seeded and diced)
1 tbsp capers, rinsed
Zest and juice of ½ lemon
¼ cup fresh basil, torn
Pinch of Baja Gold sea salt
Zucchini noodles
4 medium zucchini, spiralized
½ tsp Baja Gold sea salt
1 tbsp extra virgin olive oil
1 garlic clove, thinly sliced
Fish
4 fish fillets, about 6 oz each (halibut, cod, sea bass, snapper, or wild salmon), skin-on or skinless
¾ tsp Baja Gold sea salt
2 tbsp grass-fed ghee
To finish: fresh basil leaves, flaky salt, and lemon wedges
Method
Salt the zucchini noodles. Toss them with the salt in a colander and let them sit 10–15 minutes, then pat them dry with a towel. This draws out excess water, so they don't turn soggy.
Whip the ricotta. Whip the ricotta, olive oil, lemon zest, salt, and pepper until light and fluffy, about 1 minute.
Make the sauce vierge. Gently warm the olive oil with the shallot and coriander seeds in a small saucepan over low heat for 2–3 minutes, just until fragrant. You're warming the oil, not frying the shallot. Take it off the heat and stir in the tomatoes, capers, lemon zest and juice, basil, and salt. Let it sit while you cook the fish.
Cook the fish. Pat the fillets completely dry and season with salt. Heat the ghee in a large skillet over medium-high heat until shimmering. Cook the fish 3–4 minutes without moving it (skin-side down if it has skin), until golden and crisp, then flip and cook 1–3 minutes more, depending on thickness, until it just flakes: about 135°F for white fish, or 125°F for salmon.
Sauté the zucchini noodles. In another skillet, warm the olive oil with the garlic over medium heat for 30 seconds, then add the zucchini noodles and toss 1–2 minutes, just until warmed through but still crisp.
Plate. Swirl the zucchini noodles onto plates, add a generous dollop of whipped ricotta, and set the fish alongside. Spoon the sauce vierge over everything, and finish with fresh basil, flaky salt, and a lemon wedge.
Storage: Fish, up to 2 days refrigerated; sauce vierge, up to 2 days (bring it to room temperature before serving); whipped ricotta, up to 4 days. Zucchini noodles are best cooked fresh.
Nourishment Notes
Wild fish — complete protein, selenium, B12, and iodine, plus omega-3s (EPA and DHA) and vitamin D if you choose salmon.
Tomatoes — lycopene and vitamin C, made more absorbable by the olive oil.
Zucchini — potassium, vitamin C, and lutein.
Ricotta — whey protein and calcium.
Extra virgin olive oil — polyphenols and oleic acid.
Basil, capers, and coriander — eugenol, quercetin, and aromatic compounds traditionally used to support digestion.
For your cycle: This light, vitamin C-rich plate is lovely in the follicular and ovulatory phases, and the fish's selenium and iodine support thyroid health in every phase.
Sourcing
Fish — wild Pacific halibut or Alaskan Pacific cod, wild Alaskan salmon, or another responsibly caught white fish, from Vital Choice or a trusted fishmonger
Tomatoes, zucchini, basil, shallot, garlic, and lemons — organic, from a farmers' market in summer
Ricotta — whole-milk ricotta from grass-fed cows, with no gums or stabilizers, like Bellwether Farms'
Capers — packed in salt or brine
Coriander seeds — organic and non-irradiated
Ghee — grass-fed ghee
Extra virgin olive oil — organic, single-estate, harvest-dated, in dark glass
Salt — Baja Gold sea salt; Maldon for finishing
— Anna aka Food Marshall