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Courgette & watercress salad with grilled fish & herbed aoli
- about 12 baby courgettes
- olive oil
- 4 fillets white fish , skin on
- juice 12 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
Directions:View on BBC Good Food
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