Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the ends off the courgettes and slice them into thin rounds. Halve the cherry tomatoes. Pour 1 tbsp olive oil into a large pan and warm to a medium heat. Slide the courgette and cherry tomatoes into the pan. Season with a good pinch of salt and pepper. Fry for 10 mins, stirring occasionally, till softened.

Meanwhile, line a baking tray with baking paper and pop the cod fillets on top. Rub the cod fillets with 1 tbsp olive oil and a pinch of salt and pepper. Slide the fish into the oven and roast for 12-15 mins, till cooked through and flaky.

While the cod and veg cook, drain 1 tbsp capers and rinse under a cold tap. Shake them dry and tip them into a mixing bowl. Grate in the lemon zest and squeeze in the juice. Finely chop half the rocket and add to the bowl. Pour in 1 tbsp olive oil and add a pinch of salt and pepper. Stir well.

Drain and rinse the butter beans. Shake dry and add them to the pan with the courgettes and tomatoes. Stir and warm through for 3-5 mins.

Divide the beans and veg between a couple of plates. Top with the remaining rocket leaves add a cod fillet to each plate. Spoon over the lemony caper sauce to serve.