FISH WITH PICKLED ZUCCHINI & RADISH SALAD

Either very finely slice zucchini or use a spiraliser to make into fine strands, slice radish as fine as possible and roughly chop fresh dill and place in a bowl

In a small bowl, add apple cider vinegar, a pinch of salt and 1/2 teaspoon of granulated stevia and stir to dissolve

Once dissolved, pour over zucchini and radish and ensure all veg is soaked. Leave for 5 minutes or so and then toss again. Pickle the veg for ideally one hour or more, but no less than 10 minutes

Drain vinegar and place picked veg on a plate

In a medium hot frying pan, add butter and when melted but not burned, add fish. Season the fish with salt and cook on both sides until it can be flaked with a fork. Season with ground pepper once the fish is cooked, not during cooking as it will burn.

Place fish on plate with veg and serve