Lemon & Dill Grilled Fish with Pickled Cucumber Salad Fish 4 firm white fish fillets (200g each) 1 tbsp olive oil Salad 1 medium cucumber (cut into ‘matchsticks’) 3 tbsp dill (chopped) 1 lemon peel
Lemon & Dill Grilled Fish with Pickled Cucumber Salad
Fish
- 4 firm white fish fillets (200g each)
- 1 tbsp olive oil
Salad
- 1 medium cucumber (cut into ‘matchsticks’)
- 3 tbsp dill (chopped)
- 1 lemon peel (grated)
- 3 ml sea salt
Dressing
- 3 tbsp water
- 80 ml white wine vinegar
- 3 tbsp castor sugar
- 2 cloves garlic (thinly sliced)
Fish
-
Heat oil in a non-stick pan and grill fish for about 4-6 minutes, depending on thickness or until cooked through
-
Serve with pickled cucumber salad and boiled baby potatoes
Salad
-
Add cucumber and dill to dressing and leave to marinate for about 30 minutes
-
Mix lemon peel and salt together and rub onto fish to coat evenly
Dressing
-
Whisk ingredients together and pour over salad