23 Jan 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.
Ingredients:
- 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
Method:
- 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
- Heat up your skillet or BBQ flat top to medium heat and toast your fresh ciabatta rolls
- Season your fresh fish and cook for a few minutes on each side in oil (depending on thickness) until golden
- 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
- 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.