Pan-fried whitebait with courgettes and lemon

Photo / Herald on Sunday

Serves 4 as an entree

3 courgettes
2 tbsp olive oil
2 tsp lemon juice
Flaky sea salt and freshly ground black pepper
1 tbsp butter
100g whitebait
Lemon wedges

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.

- Detours, HoS