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Ocean perch with broad bean and cucumber salad

Name: Ocean perch with broad bean and cucumber salad
Cook time: 15 min
Total time: 15 min
Yield: 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; 1 tbs lemon juice; 2 tsp white wine vinegar; 1 tsp fresh or bottled grated horseradish

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15m

Ocean perch with broad bean and cucumber salad

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by Matt Moran

Chef and delicious. Produce Awards judge

Mar 02, 2016

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.

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. 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.