Tip the couscous into a large heatproof bowl and add a little salt. Pour over 150ml boiling water and stir to mix. Cover the bowl with a plate. Set aside for 15 mins to soak.

Meanwhile, trim the ends off the courgettes and slice them on the angle into 1cm-thick pieces. Trim the ends off the flat beans and slice the beans into bite-sized strips. Peel the red onion and slice into thin wedges.

Brush a large griddle pan or heavy frying pan with 1 tsp oil and warm to a high heat. When the pan is hot, add the courgette slices, beans and onion wedges to the pan (in batches if necessary). Sprinkle with salt and pepper and fry for 3-4 mins on each side, till caramelised and slightly charred. Transfer the cooked veg to the bowl with the couscous, resting the veg on the couscous (but don't mix them in just yet).

While the vegetables fry, peel the garlic clove and finely chop it. Slide it into a small bowl. Finely grate the zest from the lemon and set aside for later. Squeeze in the lemon juice. Finely chop the mint leaves and slide into the bowl. Pour in 1 tsp oil and add a pinch of salt and pepper. Stir well to make a dressing.

Preheat your grill to high. Line a baking tray with foil and place the plaice fillets on top, skin side up. Brush the plaice fillets with 1 tsp oil and season with a pinch of salt and pepper. Slide the fish under the grill for 4-5 mins, till golden and cooked through. The fish will flake easily if pressed with a fork.

Add the mint and lemon dressing to the veg and couscous and toss to mix. Divide the veg and couscous between 2 warm plates plates. Top with the plaice fillets and serve garnished with the lemon zest.