Ingredients
3 | Courgettes |
2 Tbsp | Olive oil |
1 to taste | Salt & freshly ground pepper |
1 | Lemon, for 2 tsp lemon juice |
1 Tbsp | Butter |
100 g | Whitebait (Main) |
2 | Lemons, cut into wedges to serve |
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Directions
- Trim the courgettes then slice lengthwise as thinly as possible. Toss in olive oil and lemon juice.
- Heat a pan and cook the courgettes for 1 to 2 minutes on each side, season then set aside.
- Wipe out the pan, add the butter and when it begins to foam, toss in the whitebait.
- Cook while gently stirring for no more than one minute. Remove with a fish slice.
- Serve on the courgettes. Sprinkle with flaky sea salt, pepper and a lemon wedge.