Courgette & watercress salad with grilled fish & herbed aïoli

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

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 605
  • fat 52g
  • saturates 8g
  • carbs 2g
  • sugars 2g
  • fibre 1g
  • protein 32g
  • salt 0.37g


  • 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


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.


  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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