This dish is so quick to knock up for a one-person lunch or dinner. The flavours really pack a punch too!
This would also work well with other types of white fish. For more about preparing courgette spaghetti, have a look here: Courgette Spaghetti
Serves 1 • Cook-time: 10 minutes
1 medium courgette (36 cals)
70g monkfish, cut into thin slices (46 cals)
½ tsp smoked paprika (4 cals)
20g chorizo, finely sliced (58 cals)
salt and pepper
1 tbsp (15ml) dry white vermouth (Noilly Prat) (18 cals)
• Use a julienne peeler (for spaghetti) or a standard peeler (for ribbons) to cut the courgette into long thin pieces. Lay the courgette between 2 pieces of kitchen paper to absorb a little of the excess water.
• Place the monkfish on a small plate and sprinkle over the paprika and a little salt and pepper, then toss through.
• Heat a small frying pan on a medium-high heat and add the chorizo. Fry for a minute or two, until the juices are released and the chorizo is just starting to turn brown. Add the monkfish and fry for a further minute or two, stirring frequently until cooked through.
• Turn the heat to low, add the vermouth and cook for two minutes. Transfer the contents of the pan to a warmed plate.
• Return the pan to the heat and turn the temperature up to high. Add in the blotted courgette and fry, stirring almost continually, for 2-3 minutes.
• Put the courgette in a serving dish and pour the monkfish and sauce over. Serve immediately.