Seabass swaddled in courgette ribbons

Method

1. Using a vegetable peeler or mandolin, shred the courgettes lengthways into ribbons.
2. Pat the fish fillets dry with kitchen paper. Take a piece of baking paper and lay out 12 overlapping ribbons of courgette side by side on the paper. Place a fish fillet horizontally across the courgette ribbons and use the paper to help swaddle the fillet in the ribbons. Turn the fish seam side down. Repeat with 12 more ribbons and the second fish fillet. Place the fillets in the fridge until you are ready to cook them.
3. To make the parsley and tarragon salsa verde, whizz all the ingredients together in a food processor. Taste and season with salt and whizz again until you have a zippy slurry you are happy with.
4. Combine the remaining courgette ribbons with the salsa verde and divide between 2 plates.
5. To cook the fish, place a large frying pan over medium– high heat. You can test if the pan’s surface is hot enough by placing the lemon halves, cut side down, in the pan. When it is ready, they should sizzle. Drizzle the olive oil in the hot pan, then add the fish fillets, seam side down. Cook them for 3–5 minutes, until the ribbons have taken on some char. Gently flip them over, trying not to unravel the ribbons, and cook them for 2 minutes on the other side until the fish has cooked through.
6. Serve the grilled fish with the burnished lemon halves, dressed courgette ribbons and flaked almonds. If you need something else on the side, some steamed green beans, White Bean Purée, Fennel Purée or Cauliflower Purée would do nicely.