Name: Courgette & watercress salad with grilled fish & herbed aïoli
Yield: 4
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 -

Ingredients for - Courgette & watercress salad with grilled fish & herbed aïoli

1. about 12 baby courgettes

2. Olive oil

3. 4 fillets white fish , skin on

4. juice 1⁄2 lemon

5. bunch mint , leaves picked

6. 100g bag watercress (or use rocket)

7. 2 egg yolks

8. 1 tsp Dijon mustard

9. 1 fat garlic clove

10. 200ml mild olive oil

11. lemon juice , to taste

12. handful mixed soft herb (such as chives, parsley, mint, and dill) chopped, plus extra leaves to serve

How to cook deliciously - Courgette & watercress salad with grilled fish & herbed aïoli

1 . Stage

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 . Stage

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 . Stage

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.