Not only is this a healthy and tasty quick supper to make, it’s also fun to get the spiraliser out for it’s monthly kitchen duties. If you don’t have a spiraliser, grate the courgettes down lengthways across the large holes of the grater to make long strips. This is based on a Lindsay Bareham recipe I cut out of the paper months ago, and I often have it for suppers on my own and have also cooked it for 2-3 people when I’ve not had much time to prepare before friends have come over. The recipe below is for one person, so just double up for 2 people.
In the spring last year I mixed wild garlic into the courgette when I was cooking it which was delicious. Sometimes I might add spring onion or red onion and soften them with the garlic in the pan before adding the courgette.
Ingredients (for one)
- 1 large courgette
- 1 white fish fillet (such as haddock or cod)
- half a lemon
- 2 garlic clove
- Olive oil
- Apple cider vinegar
- 50g cherry tomatoes
- 1 tsp of capers (perhaps a couple of teaspoons, depending on how much you love them!)
- small handful of chopped basil leaves
Turn the oven to 180C.
Place your fish fillet into a small roasting dish and drizzle with a little olive oil, a squeeze of lemon and some ground pepper. Roast in the oven for about 8 mins.
While the fish is in the oven, mix a couple of tablespoons of olive oil, one tablespoon of apple cider vinegar, a spoonful of capers and a crushed clove of garlic in a small bowl. Chop your tomatoes in half and add to the bowl, mixing them through the dressing gently.
Rinse your courgette and spiralise it. Add a small amount of olive oil to a frying pan or wok and heat. Add your sliced garlic and warm through. Then add your courgette and stir fry for about 2 mins until warmed through and softened slightly and coated with the oil and garlic.
Stir your chopped basil leaves through the tomato mix.
Put the courgette on a plate and place the baked fish on top. Then pour over the tomato and basil sauce and serve.