Preheat the oven to 200C/Gas 6

Season the cod on all sides and place on a lightly oiled piece of foil on a baking sheet.

Spread the cream cheese evenly over the top, but not too close to the edges.

To make the crust, mix together the breadcrumbs, Parmesan, parsley and lemon zest, adding salt and pepper to taste.

Spread the mixture evenly on top of the cream cheese, pressing down lightly to secure in place (at this stage you could cover the cod with cling film and leave in the fridge for up to 12 hours).

Prepare the stuffing for the flowers by mixing together the ricotta, parmesan, beaten egg and crushed garlic, adding sea salt to taste.

Place the mixture into a piping bag and set aside.

To make the batter for the flowers, put the flour, cornflour and a pinch of salt into a bowl and gently whisk in the sparkling water – then set aside.

You need to use female flowers so that you have a baby courgette attached to each flower.

Clean the flowers gently (if necessary) and carefully slice the tiny courgettes lengthways, ensuring you leave them attached to the flower.

Carefully open up the flowers and snip out the stamens inside.

Using the piping bag, fill the flowers and then twist the ends of the petals to secure the filling. They should be nice and full, but not overstuffed!

Place the cod in the pre-heated oven and roast for 20 – 25 minutes until the flesh flakes easily.

While the cod is roasting, you can fry your flowers in vegetable oil (in a large pan or deep fryer) at 170C.

Whisk the batter one more time and then dip each flower into the batter and transfer, using a slotted spoon, into the hot oil.

Fry the flowers until they are lightly crispy (about 2 – 3 minutes).

Place the cooked flowers on a piece of kitchen roll to remove any excess oil and keep warm.

To serve, slice the cod into four and place two courgette flowers on each plate. I served mine with some (simply) poached broccoli florets, pan-fried sliced fennel and a lemon beurre blanc