Name: Courgette & watercress salad with grilled fish & herbed aïoli
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: British
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

Home
Recipes
Courgette & watercress salad with grilled fish & herbed aïoli

Courgette & watercress salad with grilled fish & herbed aïoli

Jane Hornby

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.5 out of 5.2 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Try our courgette & watercress salad with grilled fish & herbed aïoli, then try our grilled fish with new potato, red pepper & olive salad, grilled fish with samphire, fish tacos, samphire & crab salad and the best salmon fish cakes. Next, discover more grilled fish recipes.

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal605
fat52g
saturates8g
carbs2g
sugars2g
fibre1g
protein32g
salt0.37g

low

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now