1 Preheat the oven to 200C/Gas Mark 6. Place the fish on an oiled baking tray and bake in the oven for about 20 minutes.
2 Meanwhile, heat a little olive oil in a pan, add the mushrooms
and rosemary with a pinch of salt, and sauté. When the mushrooms start to release their juices, simmer for about 8 minutes for the rosemary to infuse its flavour into the juices. Discard the rosemary, then stir in the soft cheese, along with a generous amount of cracked black pepper.
3 Melt the butter with a little more olive oil in a pan, add the courgette and broad beans and then sauté until the courgette is soft. Season to taste.
4 Place the courgette and broad bean mixture in the centre of a serving plate. Place the fish on top, then smother with the mushrooms.
• The Medicinal Chef: The Power of Three by Dale Pinnock, £20, Quadrille, follow Dale on Twitter @Dale_Pinnock