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Courgette & watercress salad with grilled fish & herbed aïoli

Ingredients

  1. Step 1 about 12 baby courgettes
  2. Step 2 olive oil
  3. Step 3 4 fillets white fish , skin on
  4. Step 4 juice 1⁄2 lemon
  5. Step 5 bunch mint , leaves picked
  6. Step 6 100g bag watercress (or use rocket)
  7. Step 7 2 egg yolks
  8. Step 8 1 tsp Dijon mustard
  9. Step 9 1 fat garlic clove
  10. Step 10 200ml mild olive oil
  11. Step 11 lemon juice , to taste
  12. Step 12 handful mixed soft herb (such as chives, parsley, mint, and dill) chopped, plus extra leaves to serve
Courgette & watercress salad with grilled fish & herbed aïoli
Calories: 605 Carbohydrate: 2 g Protein: 32 g Fat: 52 g
Cook time: 20 minutes Prep time: minutes Total time: 20 minutes Servings: 4

TAGS

Dinner Main course Supper British Josh Eagleton 10-30 minute 4 serving 800 kcal or less Aioli Al fresco Dijon mustard Dinner party Egg yolk Egg yolk Entertaining Fish herb herb Jane Hornby Main course Main mayonnaise mint Quick Seafood summer Summery Watercress White fish

Directions

  1. Step 1 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.
  2. Step 2 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.
  3. Step 3 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.