Grouper with minty zucchini and basmati rice

Ingredients

For 1 serving

• Grouper180 g
• Zucchini200 g
• Mint4 g
• Basmati rice55 g
• Garlic1 clove
• Extra virgin olive oil12 g
• White wine vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: fish, sulphites,

In season: May – September

Method

1. Put a pan of water on to boil; when it boils, salt it and cook the basmati rice over medium heat for 12 minutes, until tender but separate; drain.
2. Meanwhile wash and trim the courgettes and cut them into rounds about half a centimetre thick; peel and crush the garlic.
3. In a frying pan heat half the oil with the garlic over medium heat and fry the courgettes with a pinch of salt for 6–7 minutes, until golden.
4. Add the vinegar, let it evaporate for 1 minute and stir in the torn mint off the heat; transfer to a plate.
5. Season the grouper with salt and pepper. In the same pan heat the remaining oil over medium heat, add the fish, cover and cook for 4 minutes per side, until the flesh is white and flaky.
6. Serve the grouper with the courgettes and rice.