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Grilled Fish with Anchovy Aioli


  • For the aioli

  • 2 cloves garlic, peeled and crushed

  • 50g tin of anchovy fillets in olive oil

  • 3 eggs

  • 300ml olive oil

  • salt and pepper

  • For the fish

  • 4 fillets of haddock or cod, trimmed

  • olive oil

  • salt and pepper

  • ½ lemon

  • For the tomatoes

  • 2 large firm tomatoes, cut in half and deseeded

  • 4 cloves garlic, peeled and finely chopped

  • handful parsley, chopped

  • 2 tbsp olive oil

  • To serve

  • 4 thick slices of foccacia brushed with olive oil and toasted.


  • For the aioli:

  • 1.

    Place the anchovy fillets and garlic in a food processor and whiz to a paste.

  • 2.

    Keeping the processor going add the eggs one at a time and whiz until amalgamated with the anchovy and garlic.

  • 3.

    With the processor still going slowly drizzle in the oil until you have a smooth mayonnaise.

  • 4.

    Season and set to one side.

  • For the fish:

  • 1.

    Pre-heat a heavy based frying pan.

  • 2.

    Add the fillets skin side down and fry for 2 to 3 minutes then turn over and cook for a further 2 to 3 minutes.

  • 3.

    Squeeze over the lemon then set aside in warm place.

  • 4.

    For the tomatoes-Mix together the garlic, parsley and oil and fill the tomatoes with the mixture.

  • 5.

    Place the tomatoes in the same pan the fish was cooked in and lightly fry until just softened.

  • To Serve:

  • 1.

    Place a slice of toasted bread on a plate, top with a fillet of fish. Garnish with a tomato half and drizzle with the aioli.

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