Fish and Courgette Chips with Tartare Sauce

Serves 4

For the chips:

2-3 large courgettes

Sea salt and freshly ground pepper

Pinch of dried chilli flakes

2tbsp olive oil

For the fish:

100g ground almonds

Sea salt and freshly ground pepper

8 flathead or whiting fillets

Olive oil

Lemon or lime wedges, to serve

For the tartare sauce:

1tbsp Greek yoghurt

1tbsp light mayonnaise

1tbsp chopped pickled cucumber

½tbsp capers, rinsed and chopped

1tbsp chopped flat-leaf parsley

Preheat the oven to 200C. Line two baking trays with baking paper. Using a vegetable peeler or one of those super-thin slicers, shave enough thin slices of courgette to cover the baking trays. Sprinkle with the sea salt, pepper and chilli flakes and ‘flick’ over the olive oil. Bake for about 10-12 minutes, or until they turn a really golden brown. Take out of the oven and let them cool on the baking tray until they feel ‘crisp’.

Meanwhile, place the ground almonds on a large plate and season with a pinch of sea salt and pepper. Coat each fish fillet lightly with the ground almonds and set aside.

Heat the olive oil and butter in a non-stick frying pan over medium heat. Add the fish and cook for about 3 minutes, then carefully turn and cook for another 3 minutes. Remove from the pan and place on paper towel. To make the tartare sauce, combine all the ingredients in a small bowl and refrigerate until ready to serve.

Serve the fish with tartare sauce and courgette chips.