- 2 courgettes
- 1 lime
- 4 tomatoes
- A thumb of ginger
- 2 garlic cloves
- 1 chilli
- 2 cod fillets
- 4 shallots
- A handful of coriander, leaves only
- Sea salt and freshly ground black pepper.
- 1 tbsp olive oil
- Spiraliser or julienne peeler or vegetable peeler
- A couple of bowls
- Food processor (optional)
- Small baking dish
- Frying pan
Heat your oven to 180°C/Fan 160°C/Gas 4.
Make noodles or ribbons of courgette using a spiraliser, a julienne peeler or veg peeler. Stop when you get to the seeded middle. Finely chop the seeded middle and set aside. Put the noodles in a bowl.
Zest and juice the lime. Add both to the courgette noodles. Add a pinch of salt. Set aside to soak up the lime juice.
Finely chop the tomatoes and place in a bowl. Peel and grate the ginger and garlic. Halve the chilli and flick out most of the seeds. Finely chop it. Mix the ginger, garlic and chilli with the tomatoes and the finely chopped courgette middle. Alternatively, blitz in a food processor. Season.
Place the cod in a small baking dish. Pour over the ginger tomatoes. Slide into the oven and roast for 15-20 mins. When pierced with a sharp knife the cod should be cooked through and flaky.
Meanwhile, peel and thinly slice the shallots. Heat a frying pan. When hot, add in 1 tbsp oil. Throw in the shallots and fry for 5 mins till golden and crispy.
Arrange a nest of courgette noodles on each plate. Top with the roasted cod. Spoon over the sauce. Scatter over the crispy shallots and coriander leaves.
We’re serving our courgette noodles raw. If you fancy a softer bite, tip the noodles and lime juice into a wok or pan. Cook, stirring, for 2 mins and serve with the gingered cod.