about 12 baby zucchini

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 tbsp garlic infused oil

200ml mild olive oil

lemon juice, to taste


Heat a griddle pan. Rub zucchini 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 oil 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 zucchini, mint and watercress.

Pile onto plates, top with fish plus a dollop of aïoli, then scatter with herbs.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe -  Zucchini & watercress salad with grilled fish & herbed aïoli
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