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1. Olive-fried courgette: Dice the courgette and pan-fry in olive oil for 4–5 minutes until golden.
2. Kelp-seasoned tomato sauce: Add kelp seasoning to chopped tomatoes and bring to the boil. Add 3 tbsp olive oil and boil for about a minute. Remove the pan from the stove and mix with a hand blender until the sauce is completely smooth.
3. Pan-fried cod: Sprinkle cod fillets with kelp seasoning and pan-fry in rapeseed oil for 4–5 minutes each side until the fish begins to flake.
4. Serve the pan-fried cod with the olive-fried courgette and warm tomato sauce.