Fed up of overeating at Christmas, I fancied something fresh, light and tasty. This was it. A fabulous spring or summer dish (can you buy sprouts in the summer? If not maybe brocoli shoots, or ribbons of stringless runner beans) or a great antidote to stodgy Christmas dinners.

Serves 2.

What you need:

2 large fresh or frozen cod fillets. If frozen defrost before use.

1 courgette

8 sprouts

A 2cm slice of lemon (unwaxed as you will use the skin too)

1 garlic clove

100ml full fat creme fraiche

Handful of pumpkin seeds

Salt and pepper

If you would like to make it more filling:

2 nests of dried tagliatelle (cooked)

1/2 bag of microwave rice

What to do:

Start by slicing the courgette into ribbons using a potato peeler

Slice the stalk off the sprout at the bottom to easily remove the outer 2 leaves. Then discard these. Unpeel the remaining leaves until it becomes like a hard nugget then finely chop this. Keep the remaining leaves and sliced bits.

Finely chop the garlic

To cook:

Add a splash of olive oil to a deep frying pan and on a medium heat cook the garlic until it starts to bubble. Then add the cod for 5 minutes, until it starts to cut easily. If it’s frozen then make sure it’s now hot all the way through and when squashed with a fork it starts to break up. It should be mostly cooked.

Add the courgette ribbons and squeeze the lemon slice over them. Cook for a few minutes turning the mixture to avoid burning.

Slice the remains of the squeezed lemon slice and add this to the pan.

Add the good handful of pumpkin seeds to the pan.

Add the sprout leaves and chopped sprout bits.

Turn it altogether so it doesn’t burn. It should create a steam to make a juice. If not put a lid over the pan and turn the heat down until steam collects to help make a juice.

When the courgette is all soft and the cod flakey when touched with a fork, add the creme fraiche. Stir in.

Add salt and pepper.

Add the rice or tagliatelle (if wanted)

Ensure the whole dish is heated through and steaming. The fish should be at 63°C, or flakey when squashed with a fork.

Serve.

Sprinkle extra pepper on top.