Courgette & watercress salad with grilled fish & herbed aïoli

• baby courgettes↗about 12
• olive oil↗
• fillets white fish4

  skin on

• lemon↗juice 1⁄2

  juice 1⁄2

• mint↗bunch

  leaves picked

• bag watercress↗100g g

  (or use rocket)

• egg yolks↗2
• Dijon mustard↗1 tsp tsp
• fat garlic clove↗1
• mild olive oil↗200ml ml
• lemon juice↗

  to taste

• herbhandful mixed soft

  (such as chives, parsley, mint, and dill) chopped, plus extra leaves to serve

Step-by-step instructions

1. 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. 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. 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.