This simple dish is packed with flavour from the herbs and the green peppercorns which were so popular in the '70s. They need reviving today for the instant piquant flavour they give dishes.

Ingredients

• 1 onion, peeled and thinly sliced
• 3-4 courgettes, trimmed and sliced
• 6 cloves garlic, crushed but not peeled
• 400 gram can butter beans, well drained
• 1 tablespoon chopped green peppercorns
• ¼ cup green olives
• ½ cup chicken stock
• 4x 150-gram medium-textured fish fillets
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh parsely
• grated rind of 1 lemon

Method

1. Preheat the oven to 180ºC.
2. Heat a dash of oil in a large, lidded ovenproof frying-pan and cook the onion for 3-4 minutes until it begins to soften. Add the courgettes and garlic and toss.
3. Scatter over the butter beans, peppercorns and olives.
4. Pour in the stock and bring to the boil. Remove from the heat.
5. Place the fish on the vegetables. Sprinkle the oregano, parsley and lemon rind evenly over the fish fillets. Season with a little salt. Cover.
6. Bake in the preheated oven for 15 minutes or until the fish flakes easily. Serve immediately with a side serve of roasted pumpkin in winter or a crisp salad in summer.

Cooks Tips

- Medium-textured fish include blue cod, John Dory, red gurnard, orange roughy, tarakihi, trevally, schnapper, mackerel and perch. They are suitable for all cooking methods and although they will separate into thick flakes when cooked, they will hold their shape well during cooking. - For the kids, simply pan fry in butter or crumb and pan fry.