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Grilled Garfish with a Fennel, Dill and Cucumber Salad

Servings: 2
Total Time: 20m
Prep Time: 5m
Cooking Time: 15m
Grilled Garfish with a Fennel, Dill and Cucumber Salad


  • 2-4 garfish, depending on size
  • Extra virgin olive oil
  • Sea salt
  • Cracked pepper
  • Lemon, halved
  • 1 small/ medium fennel bulb, halved and finely sliced (throngs reserved)
  • 1 Persian cucumber, sliced into rounds
  • 1 tablespoon salted Capers, rinsed
  • Handful of Pea cress
  • 1 tablespoon roughly chopped dill
  • Fresh chili (optional)

Preparation Instructions

  1. Lay the garfish on a clean plate, drizzle a half tablespoon of olive oil over the garfish and season with sea salt and cracked pepper.
  2. Cook the garfish and half of the lemon (flesh some down) on a pre-heated grill for 2-3 minutes each side over a medium/ high heat. Once cooked remove the garfish to a resting plate and once the flesh of the lemon is charred also remove to the resting plate.
  3. While the garfish are cooking take a clean mixing bowl and bring together the sliced fennel, cucumber, capers, pea cress and dill and dress with a pinch of salt and pepper, a drizzle of extra virgin olive oil and a squeeze of lemon juice from the other half of the lemon. Use your hands or salad spoons to carefully toss the salad.
  4. Place the cooked garfish on serving plates or a serving platter and serve right away with the grilled lemon and salad.


Freeze: No

Supersize: Yes

Gluten free