Courgette & Watercress Salad With Grilled Fish & Herbed Aïoli
This recipe combines perfectly seared white fish with grilled baby courgettes, topped with a refreshing watercress and mint salad. A creamy homemade aioli with a vibrant mix of soft herbs adds a burst of flavor to the dish. Enjoy this light and flavorful meal for a delightful dining experience.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 605 calories
- Fat Content: 52 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 0.37 milligram of sodium
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