Courgette & watercress salad with grilled fish & herbed aïoli
Cooking fish and teaming it with salad is perfect for a summer’s day, plus we’ll show you a simple, quick way to make aïoli
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Prep:10 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 605
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fat 52g
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saturates 8g
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carbs 2g
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sugars 2g
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fibre 1g
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protein 32g
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salt 0.37g
Ingredients
- about 12 baby courgettes
- olive oil
- 4 fillets white fish, skin on
- juice 1?2 lemon
- bunch mint, leaves picked
- 100g bag watercress (or use rocket)
- 2 egg yolks
- 1 tsp Dijon mustard
- 1 fat garlic clove
- 200ml mild olive oil
- lemon juice, to taste
- handful mixed soft herb (such as chives, parsley, mint, and dill) chopped, plus extra leaves to serve
Tip
Make aïoliFor instant aïoli, put all the ingredients into a tall jug and push a stick blender to the bottom. Whizz, then slowly pull up the blender until thick. Season with lemon juice.
Method
Heat a griddle pan. Rub courgettes in 1 tsp oil, season, then griddle until just soft. Set aside while you make the aïoli. Whizz egg yolks in a processor with the mustard, garlic and plenty of salt. Gradually add the oil until thick, then season with lemon juice. You can make this with a stick blender (see Know-how, above right). It will keep for a day in the fridge.
Season the fish. Heat a non-stick frying pan until very hot, add 1 tsp oil, then fry the fish, skin-side down, for 3 mins until crisp. Turn and fry the fish for just 30 secs-1 min more until it is cooked all the way through.
To serve, fold the herbs into the aïoli. Whisk 1 tbsp oil with the lemon juice, season, then use to very lightly dress the courgettes, mint and watercress. Pile onto plates, top with fish plus a dollop of aïoli, then scatter with herbs.