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Ingredients
4 tbsp dill, chopped
1 lemon, zest and juice only
salt and freshly ground black pepper
4 tbsp olive oil
1 whole arctic char, (or similar freshwater fish), gutted and cleaned
To serve
1 tbsp olive oil
1 yellow courgette, cut into ribbons
salt and freshly ground black pepper
Method
1. Mix the dill, lemon zest and juice, salt and freshly ground black pepper
and olive oil in a bowl to combine.
2. Stuff the whole fish with the mixture, and secure by tying up with string.
3. Bring a sauté pan (big enough to fit the fish in) filled with water, to the boil.
4. Poach the fish for 6-8 minutes. Carefully remove and drain.
5. Heat the oil in a frying pan and sauté the courgette ribbons for 3-4 minutes, to soften. Season with salt and freshly ground black pepper.
6. To serve, transfer the fish to a serving plate. Remove the string and break open to serve. Spoon the courgette alongside.
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