Grilled Fish With Dill Sauce And Zucchini
SAUCE:
½ cup sour cream
2 tbs minced fresh dill, plus extra fronds for serving, if using
2 tsp lemon juice
¼ tsp fine sea salt or table salt
FISH:
1 sea bass fillet (about 453g)
1 tsp olive oil, plus more as needed ¼ tsp fine sea salt or table salt ½ tsp freshly cracked black pepper
ZUCCHINI:
2 zucchini, trimmed and sliced lengthwise 2 tsp olive oil
½ tsp dried oregano
¼ tsp fine sea salt or table salt
¼ tsp freshly cracked black pepper
In a small bowl, whisk together the sour cream, dill, lemon juice and salt. Set aside.
Brush or rub the fish on both sides with the olive oil. Season both sides with salt and pepper.
Brush the zucchini with the olive oil. Season with the oregano, salt and black pepper.
Starting flesh-side down if skin-on, grill the fish over direct heat until the flesh begins to flake, for about 10 to 12 minutes. Use a spatula to flip once after 7 or 8 minutes.
If the fish sticks when you start to flip it, leave it in place for another
30 seconds to 1 minute, and try again.
After flipping the fish, add the zucchini to the grill and cook over direct heat until charred and softened, for 5 to 6 minutes, flipping once midway through cooking.
Place the zucchini and fish on a serving platter, spoon some of the sauce on top of the fish or serve it on the side. Sprinkle fresh dill fronds on top of the fish, if using. Serve with additional sauce and lemon wedges on
the side. Serves 2.
If using a gas grill, set it to 176ºC. If using a charcoal grill, fill a chimney starter with charcoal and light it. When the coals are red hot, pour them into the grill. Add more charcoal. When all the coals have ashed over and are grey, about 15 minutes, your grill should be medium-hot. If using charcoal, this dish may take about 15 minutes longer to prepare.