Bass with air-dried ham, courgettes, lemon and herbs

Method

1. To make the sauce, heat a medium pan over a medium heat and add the 2 tbsp olive oil. When it is hot, add the onion and garlic and cook for 3 minutes to soften. Add the ham and cook for a further 4 minutes until it is starting to crisp.
2. Pour in the fish stock, bring to a simmer and let bubble until reduced by half. Add the cream, bring back to a simmer and cook for 10 minutes until the sauce starts to thicken.
3. Meanwhile finely slice the courgettes lengthways, on a mandoline if you have one (or veg peeler if not), and place in a bowl. Add the herbs, with half of the lemon zest and juice. Drizzle with olive oil, season with salt and pepper and toss well.
4. Preheat your grill to high.
5. To finish the sauce, add the remaining lemon juice and mustard and season with a little salt and pepper. Bring to a simmer, then taste and adjust the seasoning. Set aside while you cook the fish.
6. Cut the bass fillets in half to give 4 equal portions and place skin side up on a grill tray. Drizzle with olive oil, sprinkle on the remaining lemon zest and season with salt and pepper. Grill the fish for 5–7 minutes.
7. Meanwhile, give the courgettes another toss and then drain in a colander set over a bowl to collect the dressing. Remove the fish from the grill and leave to rest and finish cooking on the tray for 1 minute.
8. Spoon the sauce onto 4 warmed plates. Pile two-thirds of the courgettes in the centre and lay a portion of bass on top. Arrange the remaining courgette ribbons on the fish and finish with a spoonful or two of the dressing. Serve at once.