White Fish and Courgette Tomato Pasta

My favourite time for a light, fresh dish like this is late spring, when it’s no longer winter but not quite time for the summer favourites. There’s still plenty of lovely flowers courgettes for making baignets de fleur des courgettes, and the courgettes themselves make a fantastic ingredient for a wide range of meals.

Ingredients

• Olive oil
• 1 clove garlic, crushed
• 4-6 anchovies, finely chopped
• Three large handfuls of thinly sliced and chopped courgettes
• Two tins chopped tomatoes
• 1 tsp capers
• 1 tsp oregano
• 1 bay leaf
• Dash of honey
• Zest of half a lemon
• Salt and pepper to taste
• Two medium filets of Colin or similar white fish, cubed
• Pasta for four, cooked and drained

Method

Fry the garlic in the oil in a heavy bottomed pan until it turns light brown, then add the anchovies and fry for a couple of minutes. Add the courgettes and fry until golden.

Now add the tomatoes, honey, oregano and capers. Mix well, cover and leave to simmer, with the occasional stir, until it has a lovely saucy consistency. Stir in the fish and lemon zest and simmer until the fish is cooked through. Adjust the seasoning and leave to rest with the lid on for five minutes.

Serve with pasta, drizzle with oil and garnish with torn basil leaves or freshly grated parmesan.

Enjoy!