pan fried snapper with lentil, zucchini, tomato and tarragon salad

50ml extra virgin olive oil, plus a little extra to drizzle
6 zucchinis, thinly sliced
1 large garlic clove, finely chopped
1/4 cup tarragon leaves
1 cup (200g) whle green lentils (Puy-style), rinsed
juice of 1/2 lemon
4 tomatoes, cut into wedges
3 cups rocket leaves
1tbs oil
4x180g snapper fillets (with skin on)

Heat 1.5 tablespoons oil in a pan over medium heat. Add zucchini, season and stir for 1-2 minutes. Add garlic, reduce heat to low, then cover and cook for 25-30 minutes, stirring occasionally until zucchini is soft and almost falling apart. Keep heat low so zucchini doesn't colour or catch on the bottom. Stir in tarragon, adjust seasoning then allow to cool.

Meanwhile, place lentils in a pan, cover with cold water and bring to boil over medium heat. (You can flavour the water with a few sprigs of parsley, a little thyme and a ripe tomato cut in half.) Reduce heat to meium-low and simmer gently for 20-25 minutes until lentils are just tender but still have a slight bite. Drain, and dress while still warm with remaining extra virgin olive oil, a little lemon juice and a generous pinch of salt and pepper. Gently toss zucchini and lentils in a bowl. Add tomato and rocket and toss again. Taste and adjust seasoning, it may need more oil and a squeeze of lemon. Set aside.

Divide lentil mixture among plates, top with fish and drizzle with extra oil.

Serves 4