about 12 baby zucchini
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