About this recipe:Courgette 'spaghetti' is a new favourite in our household. You can make it using a julienne cutter and it is a great low carb alternative to pasta. A healthy meal for two, ready in minutes!
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Method Prep:20min › Cook:15min › Ready in:35min
Melt the butter in a frying pan over a medium heat. Add the garlic, lemon juice and fish fillets and cook for 8 to 10 minutes, or until the fish flakes easily with a fork.
Trim the ends off the courgettes then cut into 'spaghetti' by using a julienne slicer. Peel down to the start of the inner seeds, but no further. The core of the courgette does not hold up well when cooked this way.
Warm a little oil in a wok over a high heat. When the oil is very hot, add the courgette. Cook and stir for about 1 to 2 minutes, moving the courgette around constantly, just until the courgette has becomes slightly tender and warm through. Immediately transfer to a warmed serving bowl. Immediately transfer to a warmed serving bowl.
Working quickly, increase the heat to high, flake the fish then add the peppers, chives and capers and cream and bring to a simmer, stirring constantly. Spoon over the courgettes and serve immediately.
Haddock is a personal favourite, but any white fish such as cod will work well for this dish.