Piquant cod with parmesan zucchini

2 servings

Ingredients

Quantity Ingredient
4 Eggs
1 large Garlic clove
1 Red chilli pepper; (Scotch bonnet)
Olive oil; for cooking
4 tablespoons Fresh vegetable stock; about
1 tablespoon Capers; (rinsed)
1 400 gram can pitted black olives; (Kalamata)
4 200 g pieces cod fillet; boned and skinned
2 larges Red onions
1 50 grams can anchovy fillets; (in olive oil)
1 50 grams blo Parmesan
3 larges Courgettes
1 small Bunc fresh oregano
1 bunch Fresh flat-leaf parsley
1 Lemon
Salt and freshly ground black pepper

Directions

1 Place the eggs in a small pan, cover with water, bring to a simmer and cook for 10-12 minutes until hard-boiled.

2 Heat a large saute pan. Crush the garlic. Cut the chilli in half, remove the seeds and dice the flesh.

3 Add 2 tbsp olive oil to the heated pan and tip in the garlic and chilli and cook for 30 seconds, stirring.

4 Pour the stock into the pan. Add the capers and 115g/4oz olives, stirring until well combined. Add the cod and cook for 10-12 minutes, turning once until just tender, adding a little more stock if necessary.

5 For the Onion Scoops: Halve the onions lengthways. Carefully separate out the layers to make scoops. Keep any extra pieces to use in another recipe.

6 Drain the can of anchovies and finely chop. Place in a bowl with 1 tbsp olive oil. Grate in 25g/1oz Parmesan and set aside.

7 Drain the hard-boiled eggs, rinse under cold running water and crack away the shells. Place in a bowl, mash up, and beat in the anchovy mixture.

Season to taste and add enough olive oil to bind.

8 Use the egg mixture to fill the onion scoops. Drizzle each one with a little olive oil and a squeeze of lemon juice. Cut the remaining olives into slivers and use to garnish. Set aside.

9 Heat a griddle pan. Slice the courgettes on the diagonal. Brush the griddle pan with oil and cook the courgettes for 3-4 minutes until tender and lightly charred, turning once.

10 Finely chop the oregano and parsley. Add a good squeeze of lemon to the cod and stir in the herbs. Season to taste.

11 Arrange the courgettes around the edge of a serving plate in flower shapes and grate a little Parmesan over each one. Drizzle over a little olive oil.

12 Carefully transfer a piece of cod to the middle of the plate, spooning over some of the sauce. Garnish each courgette flower with an onion scoop and serve at once.

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Recipe by: Fresh Food

Converted by MM_Buster v2.0l.

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