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Ocean perch with broad bean and cucumber saladIt'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
- Preheat a barbecue with lid or large chargrill pan to medium-high.
- 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.
- For the salad dressing, combine all the ingredients in a bowl and season.
- Toss the broad beans, cucumber and dressing in a bowl.
- Place around the fish and scatter over salad leaves to serve.
