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 it to a medium heat. Add the courgette and cherry tomatoes to the pan with some salt and pepper. Fry for 10 mins, stirring occasionally, till softened.

Meanwhile, line a baking tray with baking paper and add the cod fillets. Rub the cod 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 and rinse 1 tbsp capers. Shake 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 it to the bowl. Pour in 1 tbsp olive oil and add a pinch of salt and pepper. Stir to make a sauce.

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

Divide the beans and veg between 2 warm plates. Top with the remaining rocket and a cod fillet each. Spoon over the lemony caper sauce to serve.