Mozzarella and basil-stuffed courgette flowers with halibut and tomato and courgette sauce

Ingredients

For the courgette flowers
vegetable oil, for deep frying
4 large courgette flowers
1 ball buffalo mozzarella, sliced
4 large fresh basil leaves
salt and freshly ground black pepper
110g/4oz cornflour
110g/4oz plain flour
50-75ml/2-3fl oz sparkling water
For the halibut
4 x 175g/6oz halibut fillets, skin removed
salt and freshly ground black pepper
2 tbsp olive oil
½ lemon, juice only
For the sauce
4 tbsp extra virgin olive oil
1 large shallot, finely chopped
6 tomatoes, deseeded and roughly chopped
175ml/6fl oz white wine
few sprigs fresh thyme, leaves only
2 courgettes, cut into cubes
1 handful fresh basil leaves
salt and freshly ground black pepper
½ tsp caster sugar, or to taste

Method

1. For the courgette flowers, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. Alternatively, preheat a deep fat fryer to 190C/375F (CAUTION: hot oil can be dangerous. Do not leave unattended.).
2. Open up the courgette flowers and fold back the petals. Place a piece of mozzarella and a basil leaf into the centre of each flower. Season lightly with salt and freshly ground black pepper then fold the leaves back over to cover the mozzarella.
3. Place the cornflour and plain flour into a bowl. Season with salt and freshly ground black pepper and mix well.
4. Add enough sparkling water to form a batter the consistency of double cream - it should still have a few lumps. Gently dip the courgette flowers into the batter to coat completely, shaking off any excess.
5. Carefully place the courgette flowers into the hot oil and deep fry for 1-2 minutes, or until crisp and lightly golden. Remove from the oil with a slotted spoon, drain on kitchen paper and sprinkle with a little salt.
6. For the halibut, season the fish with salt and freshly ground black pepper. Heat the oil in a pan and fry the fish for 2-3 minutes on each side, or until just cooked through. Remove from the pan to a plate and squeeze over the lemon juice.
7. For the sauce, heat three tablespoons of the oil in a frying pan and add the shallot. Fry gently for one minute.
8. Add the tomatoes, stir well and cook for a further 2-3 minutes.
9. Add the wine and thyme and simmer for 2-3 minutes.
10. Meanwhile, heat the remaining olive oil in a separate pan, add the cubed courgettes and fry until golden-brown and just tender.
11. Add the courgettes to the tomato sauce, along with the basil, and season, to taste, with salt, freshly ground black pepper and sugar.
12. To serve, spoon the sauce into the centre of four serving plates and top with the fish. Place a courgette flower on top of the fish.