• Thinly slice courgette into sticks. Finely chop garlic. • In a small bowl, combine soy sauce mix, ginger paste, the brown sugar and water.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook broccoli florets and courgette, tossing until tender, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Remove smooth dory fillets from packaging and pat dry with paper towel. • Return frying pan to medium-high heat with a drizzle of olive oil. Season fish on both sides with salt and pepper. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. • Remove pan from heat and add the soy-ginger mixture, turning fish to coat. TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

• Divide soy-ginger glazed smooth dory and garlicky stir-fried greens between plates. • Spoon over any remaining glaze from the pan. Enjoy!