Baked tarakihi with courgettes and lemon-butter sauce
( SERVES 4 )
If you have lots of courgette flowers in your garden you can use them to wrap the fish instead of the shaved ribbons. The sauce is a kind of cheat’s hollandaise, only much faster!
Fish and courgettes
|500 g||Tarakihi fillets|
|6||Courgettes, ends trimmed|
|2||Lemons, finely grated zest and the juice of one (use the remaining juice for the sauce below)|
|2 Tbsp||Extra virgin olive oil|
- Heat the grill to medium-high.
- Line a shallow oven tray with baking paper and drizzle over a little of the olive oil. Take three of the courgettes and cut them into thin slices. Arrange on the tray. Using a vegetable peeler or mandolin, shave the remaining courgettes into ribbons. Wrap these around the fish fillets, then lay them on top of the courgette slices. Sprinkle over the lemon zest and squeeze over the lemon juice. Drizzle with the remaining olive oil and salt and pepper to taste. Put under the grill and cook for 3-5 minutes, until the fish has just cooked through.
- While the fish is cooking, make the sauce. Put the egg yolk and lemon juice in a small lidded jar. Shake well, until emulsified. Melt the butter in a small pot, then pour into the jar. Cover tightly and shake well until it forms a glossy sauce (about 30 seconds).
- To serve, arrange portions of fish and courgettes on warmed plates. Drizzle over the lemon-butter sauce and serve.
See more of Lucy's courgette recipes