Breaded Smoked Fish & Creamy Courgette Pasta

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Add the tricoloured pasta twists to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for 8-10 min or until cooked with a slight bite

Meanwhile, top, tail and grate the courgette[s]

Combine the panko breadcrumbs with 2 tbsp [4 tbsp] olive oil and a pinch of pepper in a small bowl

Cut the smoked basa fillets in half 

Add the smoked basa to a baking tray and top with the panko breadcrumbs

Put the tray in the oven for 6-8 min, or until cooked through

Meanwhile, chop the dill finely, including the stalks

Chop the chives finely

Zest half the [whole] lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!)

Peel and finely chop (or grate) the garlic

Once the pasta is cooked, drain it and set aside

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the grated courgette, chopped chives and garlic with a pinch of salt and cook for 2 min

Add the crème fraîche, lemon zest and the juice of 1/2 [1] lemon

Season with and pinch of pepper and cook for 2 min or until thickened slightly

Add the drained pasta to the sauce and give everything a good mix up – this is your creamy courgette pasta