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
- Prep: 10 mins
Cook: 10 mins
- Serves 4
- Easy
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
Make aïoli
For 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.
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