1 cup day-old bread, crusts removed, roughly torn
1⁄2 cup milk (or use water if dairy free)
1 cup walnuts
1 clove garlic
1⁄2 teaspoon sea salt
olive oil
2 tablespoons lemon juice, plus extra to dress salad
1⁄2 telegraph cucumber, chopped
1 punnet cherry tomatoes, halved
1⁄4 cup dill leaves
4 fish fillets (I used trevally)


1.Soak the bread in the milk to soften.
2.Squeeze dry but reserve the milk.
3.Put the walnuts and garlic in a food processor and blend to a coarse crumb.
4.Add the salt, bread, olive oil and lemon juice to the blender and pulse, adding a little of the milk if needed to make a thick puree.
5.Make a salad of the cucumber, cherry tomatoes and dill, dressed with extra virgin olive oil and lemon juice.
6.Grill the fish fillets and serve.

Recipes & food styling Ginny Grant; Photography & styling Greta van der Star

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