Smoked haddock with courgettes in whole grain mustard sauce

Smoked haddock is cheap and delicious; if you want to be fancy, most supermarkets sell a slightly superior version without food dye, but I don’t guarantee that the extra cost is worth it.

Serves two
Two smoked haddock fillets
Two or three courgettes
Olive oil
Tablespoon of whole grain mustard (this is worth spending money on – cheap supermarket own-brand is filthy)
Small carton double cream
Finely chopped flat leaf parsley
Pepper
Some grated cheddar
(You don’t need salt for this recipe – the haddock is salty enough)

Cut the courgettes length ways about the thickness of a pound coin. Lay them in layers in a flat ovenproof dish, dribbling (there’ll be no ‘drizzling’ on this blog) some olive oil and grinding a little pepper on each layer.

Mix up the cream and the mustard in a bowl and add a little pepper and the parsley. Place the haddock fillets on the courgettes and dollop on the cream and mustard mixture, spreading it across the fish and courgettes.

Stick in a mediumly hot oven until it’s browned and bubbling – about 15 to 20 minutes. Take it out of the oven and add the grated cheese. Cook for another couple of minutes and serve.