fish slider paiared with sacred hill sauvignon blanc

Fresh Fish Sliders with Lemon Aioli

We love simple summer dishes, especially if they include fresh seafood! Perfect with a glass of Sacred Hill Sauvignon Blanc or Pinot Gris.


  • Fresh white fish
  • 2 egg yolks
  • 1 clove garlic, crushed
  • ½ tsp Dijon mustard
  • 250ml sunflower or rice bran oil
  • Juice of ½ lemon
  • Salt & pepper to taste
  • 1 Tbsp oil, to cook fish
  • Fresh ciabatta rolls
  • Capers
  • Mixed salad


  1. Catch your fish! If you’re not a keen fisherman or they’re not biting – buy your favourite fresh, white fish from a local supplier
  2. Heat up your skillet or BBQ flat top to medium heat and toast your fresh ciabatta rolls
  3. Season your fresh fish and cook for a few minutes on each side in oil (depending on thickness) until golden
  4. To make the aioli – whisk the egg yolk with the garlic and mustard. Slowly add in 250ml of oil whisking continuously until thick. Whisk in the lemon, then season with salt and pepper
  5. Serve your fish in a fresh ciabatta roll with capers, mixed salad and aioli.  Pair with a chilled glass of Sauvignon Blanc or Pinot Gris.