The flavours of basil, pinenuts and orange seem to work wonders with seafood tossed though fine vermicilli pasta. Serve with a crisp salad on the side using the flesh of the orange in the salad for extra citrus flavour.

Ingredients

• 350-400 grams firm-textured fish
• 4 courgettes, washed and trimmed
• 50 grams butter
• a dash Brandy
• 4 spring onions, finely chopped
• grated rind 1 orange
• ¼ cup sour cream or creme fraiche
• ¼ cup fish stock or water
• about 8 basil leaves, torn
• vermicilli pasta for four
• 1 cup pinenuts, toasted
• extra orange rind

Method

1. Cut the fish onto 3cm pieces. If using scallops trim and cut horizontally in half, leaving the roe intact on one half.
2. Using a potato peeler, peel the courgettes into long ribbons, continuing to peel as thin as possible.
3. Heat half the butter in a frying pan and when hot add the fish. Toss over a high heat for about 2 minutes. Add the Brandy and allow to evaporate. Set aside.
4. Add the remaining butter to the pan and add the courgettes, spring onions and orange rind and toss until the courgettes have wilted. Return the fish to the pan with the sour cream or creme fraiche, fish stock or water and fish. Heat through before adding the torn basil leaves.
5. Have the pasta cooked and hot and serve in shallow bowls with the sauce on top. Sprinkle over the toasted pinenuts. Garnish with a little orange rind if wished.