The BBC Good Food logo
Courgette & watercress salad with grilled fish & herbed aïoli

Courgette & watercress salad with grilled fish & herbed aïoli

A star rating of 4.5 out of 5.2 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal605
fat52g
saturates8g
carbs2g
sugars2g
fibre1g
protein32g
low insalt0.37g
Advertisement

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

Method

  • 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.

  • 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.

  • 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, July 2008

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content