Courgettes and spinach contain colic acid and vitamin C, helping us to think properly, plus one lemon sole fillet gives us our daily selenium requirement for strong skin and nails.

Serves 2

INGREDIENTS

- 2 large mixed color courgettes
- 4 cloves of garlic
- Extra virgin olive oil
- 250g jersey royal or baby new potatoes
- 6 black olives (stone in)
- 1 spring onion
- 1 fresh red or green chili
- ½ a bunch of fresh mint (15g)
- 2 lemons
- 150g baby spinach
- 2 x 120g lemon sole fillets, skin off

METHOD

Quarter the courgettes lengthways, trim away and discard the fluffy core, there slice them at an angle around 2cm thick. Peel and finely slice the garlic. Put a large casserole pan on medium heat with 1 tablespoon of oil. Add the garlic followed a minute later by the courgettes. Stir well, then pop the lid on cook for 15 minutes, stirring occasionally. Remove the lid, reduce the here a little and cook for another 5 minutes, or until sweet and delicious.

Meanwhile, halve any larger potatoes, cook in a pan of boiling salted water for 15v minutes, or until cooked through, and drain, squash the olives and tear out the stones, trim the springs onion, then finely slice both with the chili (deseed if you like). Pick and finely chop the mint leaves. Toss it all in a bowl with the juice of 1 lemon and 1 tablespoon of oil to make a sauce.

Lightly squash the potatoes then fold them into the courgettes with the spinach and lay the lemon sole fillets on top of the veg. Put the lid back or and leave to steam for 7 minutes, or until the fish is brilliantly white and cooked through – it’s super-quick to cook. Plate up spoon the olive sauce over the fish and serve with wedges of lemon.