Steamed Fish with Pappardelle and Spring Greens

Steps

1. Bring a medium pot of salted water to the boil. Bring a full kettle to the boil. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Line a small heat-proof plate with baking paper and place fish on top. Sprinkle with lemon zest, squeeze over juice and drizzle with olive oil.
2. Make 3 large, equal-sized balls of foil and arrange in a triangle at the bottom of a large pot. Place plate on top of foil balls and fill pot with water to just below plate. Bring to a boil on high heat.
3. Reduce heat to a simmer, cover with a tight-fitting lid and steam for about 5 minutes, until just cooked through. Remove from pot and set aside.
4. Peel courgette into long, thin ribbons; thinly slice spring onion; roughly chop bok choy; cut pasta in half lengthways to resemble pappardelle. Separate pasta and cook in pot of boiling water, along with bok choy and peas for about 2 minutes, or pasta is just tender.
5. Drain well and toss with a drizzle of olive oil. Transfer to a medium bowl and toss with all remaining spring greens ingredients. Drizzle with olive oil and season to taste with salt and pepper.
6. To serve, place green pea sauce into a bowl, top with pappardelle and spring greens and steamed fish. Drizzle over any cooking juices from the fish.