Sauce vierge (“virgin sauce”) is a staple of simple French cooking—simplicité being the paradoxical strength behind its robust flavor. Our “virgin” fish dish is an ode this culinary minimalism, with its sauce containing only the most delicious farm-fresh ingredients: cherry tomato, lemon juice, herbs, and olive oil. The first published recipe for sauce vierge appeared in 1976 in chef Michel Guérard’s Cuisine Minceur, which presented healthier recipes that contrasted with the heavier cuisine classique. Since sauce vierge is a match made in heaven for white fish, we serve our rendition with Long Island sole and hearty beluga lentils. This dish is packed with protein, vitamins, and phytonutrient support. Join us as we voyage to the Côte d’Azur with our irresistible iteration of a Gallic favorite!