2 whole herrings
1 yellow courgette
1 green courgette
Salt & pepper to season
For the salsa verde:
2 tbsp chopped flat-leaf parsley
2 tbsp chopped basil
1 tbsp chopped mint
1/2 sml garlic clove
1/2 tsp dijon mustard
1 tsp chopped capers
Glug of rapeseed oil
Splash of red wine vinegar
Pinch of salt
First preheat the grill to a medium to high heat.
For the salsa verde, first add the garlic to a pestle and mortar with a drop of oil and pulverise. Now add the remaining ingredients to a pestle and mortar followed by a glug of oil. Work the ingredients together gently with the pestle, adding a little more oil if needed.
Place a pan on the boil to steam the courgette ribbons.
For the courgette ribbons, you can use a spiralizer with a ribbon attachment. If you do not have a spiralizer, as I do not, a potato peeler will work just fine. Slice the courgettes and place in the steamer when you turn the fish for a couple of minutes so it is cooked through just before serving.
For the herring, rub in a little salt and pepper over its skin and drizzle over a little rapeseed oil. Place on a tray and put under the grill for roughly 4 minutes on each side.
I have used yellow and green courgettes in this recipe; it is not imperative that you do the same, it was simply to add a little colour.
Why choose monotone
Courgette comes under the category of ‘summer squash’, named so because it is most common in the summer months, although happily grows well through a mild autumn. A summer squash is more perishable than the