Halibut with courgette noodles

INGREDIENTS

8–10 ounces halibut or if you like works well with Salmon, Tofu, Sea Bass, Cod, Scallops, Shrimp)

1 garlic clove, smashed

1–2 tablespoons olive oil

salt and pepper to taste

For the noodles

1 tablespoon olive oil

1 fat shallot, sliced thin

3 garlic cloves, rough chopped

12–16 ounces courgette noodles

salt and pepper to taste

2 teaspoons lemon zest

½ cup chopped parsley or ¼ cup basil

1 tablespoon lemon juice (more to taste)

Method

Preheat oven to 375F, 190C, gas mark 5

Heat oil in a medium skillet over medium heat and add smashed garlic clove and swirl to infuse garlic into the oil.

Pat fish dry and season with salt and pepper. Sear both sides until golden. Once both sides are golden, place in the warm oven until cooked through to your liking. About 3 – 6 minutes – time will depend on thickness of the cut.

In a large skillet, heat more oil over medium heat and add shallots and garlic, stirring until softened and fragrant, about 3 minutes. Add courgette noodles and season with salt and pepper. Sauté until noodles soften, about 4 minutes. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the halibut.

Garnish with fresh halved cherry tomatoes.