Preheat the oven to gas 6, 200°C, fan 180°C.
Peel the onions and slice into thin slices. Heat 1 tablespoon of oil in a large, lidded saucepan over a medium heat and cook the onions, stirring, for 15-20 mins until really soft.

Meanwhile, peel about 24 long ribbons of courgette with a veg peeler, reserving the trimmings. Season the fish with salt and pepper and wrap with the courgette ribbons, overlapping slightly to cover the whole fillet. Line a baking tray with greaseproof paper and place the fish on it, brush the fish with ½ tablespoon oil and set aside.

Roughly chop the courgette trimmings, then add to the onions with the rice and stir well. In a measuring jug add the stock cube and 600ml of boiled water and mix until dissolved then pour this into the saucepan with the rice and bring to the boil. Once boiling reduce the heat to low, cover the pan and simmer for 10 mins. Remove from the heat and leave to steam for 10 mins without removing the lid.

Whilst the rice is simmering, bake the fish for 20 mins or until cooked through. Your fish will look different to the picture as it will be wrapped in the courgette ribbons.

In a bowl mix the olives with the some chopped basil & parsley leaves (to taste) lemon zest and a squeeze of juice (to taste), the mustard, 1½ tbsp oil and 1-2 tbsp water to loosen to a thick sauce. Season with pepper,. Spoon half the mixture into the rice in the pan and using a fork stir through the steamed rice. Divide the rice mixture between 4 plates, then top with the fish and the remaining sauce.