Sea Bass with Courgettes

Season the sliced courgettes then char in a dry pan on both sides. Set aside. Cut the bass fillets in half lengthways, season well, then fry in an oiled pan for 5 mins skin-side down. Flip the fish and cook for 1 more minute on the other side, then set aside and keep warm.
In the same pan, add a knob of butter and the hazelnuts. Cook the nuts until golden, then add the lemon zest and juice. Pour in the fish stock and reduce to thicken. Add the mint, then serve the sliced courgettes on a plate topped with the fish fillets and the sauce poured over.

40 mins

4 serving

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