Ocean perch with broad bean and cucumber salad

It's the perfect centerpiece to a summer seafood feast! Recipe also featured on Delicious.com.au

prep.

15 minutes cooking

Serves 4

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

Method

  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.
  3. Using 2 large spatulas, carefully turn fish and cook for a further 7 minutes or until just cooked.
  4. Transfer to a platter and rest, loosely covered with foil, for 3-4 minutes.
  5. For the salad dressing, combine all the ingredients in a bowl and season.
  6. Toss the broad beans, cucumber and dressing in a bowl.
  7. Place around the fish and scatter over salad leaves to serve.
RECIPES

Ocean perch with broad bean and cucumber salad

It's the perfect centerpiece to a summer seafood feast! Recipe also featured on Delicious.com.au

prep.

15 minutes cooking

Serves 4

Ingredients
Method

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

Method

  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.
  3. Using 2 large spatulas, carefully turn fish and cook for a further 7 minutes or until just cooked.
  4. Transfer to a platter and rest, loosely covered with foil, for 3-4 minutes.
  5. For the salad dressing, combine all the ingredients in a bowl and season.
  6. Toss the broad beans, cucumber and dressing in a bowl.
  7. Place around the fish and scatter over salad leaves to serve.
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