My kind of cooking.

Sounds excellent!

Very nice!

I’m always looking for a light, quick sauce for baked fish. I’m sticking this one in my back pocket!

Sounds ideal and not too many ingredients.

Sounds tasty. Do you think it would work with white or red vinegar, if one wasn't a fan of balsamic?

John, what about subbing in rice vinegar since it isn’t as acidic as regular white vinegar?

Sorry John, we'e away with the caravan at the moment. Yes, I'm sure the original recipe would be with a different vinegar or lemon juice. I just had a look at several recipes and people add all sorts of things. I'm a fan of a chili pepper that comes from Espelette in the Basque region of France - next time I'll add a pinch of that.

I use a sauce vierge for poached fish, especially with salmon poached in a court bouillon. I change up the herb blend based on the protein, but I for poached salmon I use basil plus parsley, shallots and just lemon juice (and tomato, olive oil, s&p). But you can vary the herbs, aromatics (garlic and/or shallot) and acid as you like (depending on the protein) --- the original comes from chef Michel Guerard but there are many versions, like Thomas Keller's out there.