Courgette & watercress salad with grilled fish & herbed aïoli

Recipe uploaded by

Jane Hornby

2 ratings

Recipe by Jane Hornby

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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.

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.

Per serving

605 kcalories, protein 32g, carbohydrate 2g, fat 52 g, saturated fat 8g, fibre 1g, salt 0.37 g

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• korkythekat

  25 July 2008

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• mssteel

  17 July 2009

  mssteel rated and commented on this recipe

  

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

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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)

FOR THE HERB AIOLI

• 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

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)

FOR THE HERB AIOLI

• 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

Per serving

605 kcalories, protein 32g, carbohydrate 2g, fat 52 g, saturated fat 8g, fibre 1g, salt 0.37 g

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