For the pickle:
Slice the courgettes thinly into a medium bowl.
Slice the red pepper into strips and add to the courgettes.
In a small saucepan heat the vinegar and sugar, stir until the sugar has dissolved, then pour over the courgettes.
Preheat the oven to 200°C
Grease a large baking tray.
Season the flour with salt and pepper.
Dust the fish with the seasoned flour, shake off excess and fry in the olive oil for 3-5 minutes until cooked and the top is slightly golden brown. Add the butter and lemon juice to the pan, melt and swirl over the fish.
In a medium saucepan bring water to the boil (about ¾ full).
Add the vinegar and stir gently. Break the egg into the pot.
A beautiful white cloud will form in your pot. Cook for about 3 minutes for a lovely soft poached egg. Lift the egg out of the water with a slotted spoon and drain on a paper towel. Repeat with the other egg. This can be done well in advance. Reheat egg by submerging it into the boiling water again.
Arrange the fish on a platter and top with pickles and the soft egg.Recipes developed for Food Lover's Market by Marie-Louise Guy and Callie Maritz from CAKEBREAD.