Anchovy & Caper stuffed Courgette Fritters.

Ingredients

• 1 Monkfish Tail de-boned. It's not a very complex fish to de-bone but ask you fishmonger if you're not confident with a sharp knife
• 2 Anchovies, chopped
• 2 Sun-dried Tomatoes, chopped
• 2 Tsp of Capers, chopped
• The Zest of a Lemon, and wedges to garnish
• Slices of Parma Ham, to wrap
• A handful of Flat Leaf Parsley, finely chopped
• 1 Tbsp of Olive Oil
• 2 Tbsp of Balsam Vinegar
• A selection of Vegetables of your choice to tray bake, including Vine Tomatoes
• Rocket leaves to garnish
• Salt & Pepper to season
• 1 Courgette, topped and tailed and cut thickly
• Anchovies and Capers, chopped
• 1 Heaped table spoon of Gram Flour
• 2 Heaped table spoons of Cornflour
• 2 Heaped table spoons of Cornflour for dredging
• A sprinkle of Turmeric for colour
• 1 Tea Spoon of Baking Powder
• Carbonated Water