Vergé’s Fab Citrus and Olive Oil Sauce + Fennel Roasted Fish

When I was a young cook, Roger Vergé, who died last week at age of 85, was one of a handful of chefs who changed the way I thought about food, pioneering the innovative style that became known as “nouvelle cuisine”. He taught me his simple, delicious sauce for grilled or roasted fish that I have relied on over the many years since.