Sicilian Fish Pasta

Begin by preparing a large saucepan of boiling salted water.

Grate the courgettes, finely cut the garlic and parsley, saving some leaves for later. Then cut the white fish fillets into 1cm chunks.

Heat a drizzle of olive oil in a pan over medium heat. Add the garlic, parsley and capers, and stir for a couple of minutes until the garlic is golden.

Next, add the grated courgette and fish, and cook for 3 minutes.

Then add the tagliatelle to the saucepan of boiling salted water and cook for 3 minutes, or according to packet instructions.

Once the fish is cooked through and the tagliatelle is ready, use tongs to transfer the pasta directly to the other pan. Slice the lemons in half and squeeze the juice into the pan catching any pips. Then season with salt, pepper, and a splash of olive oil and toss together.

Serve between four bowls and scatter over the remaining parsley leaves!