ingredients
serves 4
4 Bloaters, about 1/2 pound each, filleted
1 tbsp olive oil
3 - 4 tbsp pinhead oatmeal
1 tsp dill seed
finely grated zest and juice of 1 lemon
salt and pepper
1/2 cucumber, peeled
1 little gem lettuce
1/4 cup butter
2 tbsp finely chopped dill
dill sprigs, to garnish
method
1. Rinse the Bloaters and pat dry with kitchen paper, then smear the fleshy surface of each fillet with olive oil. Line the grill pan with foil and put the fish, flesh-side up, on the grill rack.
2. Mix the oatmeal with the dill seed, lemon zest and seasoning. Sprinkle the mixture evenly over the Bloater fillets. Pat down lightly to give a good coating and grill under a medium-high heat for 4 - 5 minutes, without turning.
3. In the meantime, halve the cucumber lengthways and scoop out the seeds, using a teaspoon. Cut the cucumber and lettuce crossways into 1/2 inch thick slices.
4. Melt the butter in a skillet and add the lemon juice. Add the cucumber and lettuce and cook, stirring, until the lettuce wilts. Add the chopped dill and season with salt and pepper to taste.
5. Transfer the grilled Bloaters to warmed plates and spoon the lettuce and cucumber alongside. Garnish with dill to serve.
