Light Fish and Chips

This is a lovely light meal compared with the usual oil ridden fish and chips and also tastes good served with a green salad on the side.

· 4 firm white fish fillets or about 150g of fish per person (I like to use monkfish, but you could use cod, flat head or flake)
· 1 large clove of garlic (crushed)
· 8 Courgettes (cut into thin French fry size strips)
· Plain Flour (for dusting)
· Knob of Butter
· Vegetable Oil (for shallow frying)
· Salt and Pepper to taste
· Parsley to garnish (finely chopped)

Note: Have some kitchen paper on hand to soak up any excess oil

Dust fish and courgettes in flour till covered and set aside.

Heat vegetable oil in a fry pan till you can feel the heat (you can test if it is hot enough by placing one of your courgette chips in and seeing if is sizzles).

Once oil is hot, shallow fry the courgettes in batches till golden (once cooked placing in a bowl lined with kitchen paper).

Towards the end of your chips cooking heat the butter in another pan and add the crushed garlic (stir through).

Then add your dusted fish and cook for about 5 mins on each side till fish is cooked through and lightly browned on the outside.

Place a handful of courgette chips and equal portions of fish on each plate.

Sprinkle with parsley and then serve.