Courgette & watercress salad with grilled fish & herbed aïoli

Courgette & watercress salad with grilled fish & herbed aïoli

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(2 ratings)

Prep: 10 mins Cook: 10 mins


Serves 4
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

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal605
  • fat52g
  • saturates8g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein32g
  • salt0.37g
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  • about 12 baby courgettes



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 fillets white fish, skin on
  • juice 1⁄2 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • bunch mint, leaves picked



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 100g bag watercress (or use rocket)



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

For the herb aioli

  • 2 egg yolk
  • 1 tsp Dijon mustard
  • 1 fat garlic clove
  • 200ml mild olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • lemon juice, to taste
  • handful mixed soft herb (such as chives, parsley, mint, and dill) chopped, plus extra leaves to serve


  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. 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. 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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Comments (1)

mssteel's picture

The mint really goes well with the cress and aioli. Simple and healthy.

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