Yellowfin Sole Fillet with Saucy Courgetti and Roasted Mini Peppers

Well.....wasn't intending to have spiralized courgette today but my beautiful grand daughter Amber had other ideas....
Amber was here today on her own (Autumn was on a trip) so she decided that we were going to make cakes.....half way through the morning she noticed my spiralizer sitting on the counter top (where it lives because I use it so much) and wanted to spiralize.... and spiralize ANYTHING.... she suggested....grapes.....oranges....bananas.....(!!!)...but eventually we agreed she could spiralize a courgette for my dinner tonight....which she did (and very beautifully she did it too I might add!!)....so I was left with trying to figure out what to do with it.....
I always have these Tesco Yellowfin Sole Fillets in the freezer because they can be chucked in the oven from frozen and they only have 3sp....

So I made a sauce with Philadelphia Lightest Soft Cheese by spraying a pan with spray oil and softening a tablespoon of red onion for  a few minutes, I then added about 2 tablespoons of water (didn't have any wine or stock in the fridge.....doing a blog on veg stock in the next couple of days) and then stirred in 2 tablespoons of Philadelphia lightest cheese (don't let it bubble too ferociously or you will get a sludgy, cheesy mess) I then left it to one side while I dealt with everything else, thats the beauty of this sauce, you can make it a bit ahead.

To go with that and the Yellowfin fillet I had some cute mini peppers in the fridge so dug a few of those out and put them on a baking sheet, drizzled them with WW Balsamic Glaze, sprinkled Italien Herbs, salt and pepper on and roasted them for 30 minutes.

So the sauce was to go with the spiralized courgette so just a quick tip about spiralized courgette.....when I first started to do this sauce on spiralized courgette I found that there was quite  a lot of water released from the courgettes when I microwaved them which resulted in a very watery sauce....so after a few different methods of trying to resolve this (which I won't bore you with!!) I found that the best way is as follows....
I put my spiralized courgette into a plastice sieve (which I got hubby to remove the handle from) and suspend it over a glass dish. I then cover it with cling film and stab a couple of holes into the clingfilm (to allow the steam to escape, otherwise the cling film sinks onto the courgette when you take it out afterwards)

I then microwave it for 2 mins and then, when it comes out I use a clean tea towel and press down on the top of the covered courgette to squeeze out as much water as possible....this was how much water I managed to get out of tonights courgette....

.....and I think we can all agree that adding that amount of water to any sauce would be a disaster
So just before serving I gently warm the sauce again and mix it through the courgette
Lovely dinner....put together with the help of my gorgeous Amber ....and only 4sp....3sp for the fish...1sp for the 30g of Philadelphia Cheese
Will do a blog on spiralizers soon
x