Impress your dinner guests with this glorious char-grilled ocean perch with broad bean and cucumber salad. It’s the perfect centerpiece to a summer seafood feast.
Ingredients
- 1kg whole ocean perch, cleaned, scaled
- 1/4 cup (60ml) extra virgin olive oil
- 500g broad beans, podded, blanched, peeled
- 4 baby Lebanese cucumbers (qukes), sliced lengthways
- Mixed salad leaves, to serve
Salad dressing
- 1/4 cup (60ml) extra virgin olive oil
- 1 tbs lemon juice
- 2 tsp white wine vinegar
- 1 tsp fresh or bottled grated horseradish
1.
Preheat a barbecue with lid or large chargrill pan to medium-high.
2.
Drizzle the fish with oil and season. Place on flat barbecue plate and close the lid. (Alternatively, enclose in baking paper, then foil and place on grill plate.) Cook for 7 minutes or until just cooked on one side. Using 2 large spatulas, carefully turn fish and cook for a further 7 minutes or until just cooked. Transfer to a platter and rest, loosely covered with foil, for 3-4 minutes.
3.
For the salad dressing, combine all the ingredients in a bowl and season.
4.
Toss the broad beans, cucumber and dressing in a bowl. Place around the fish and scatter over salad leaves to serve.
