| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Food, Fresh | 2 | Servings | |
INGREDIENTS
| 4 | Eggs | |
| 1 | Garlic clove | |
| 1 | Red chilli pepper, Scotch | |
| bonnet | ||
| Olive oil, for cooking | ||
| 4 | T | Fresh vegetable stock, about |
| 1 | T | Capers, rinsed |
| 1 | 400 gram can pitted black | |
| olives Kalamata | ||
| 4 | 200 g pieces cod fillet | |
| boned and skinned | ||
| 2 | Red onions | |
| 1 | 50 grams can anchovy | |
| fillets in olive oil | ||
| 1 | 50 grams blo Parmesan | |
| 3 | Courgettes | |
| 1 | Bunc fresh oregano | |
| 1 | Fresh flat-leaf parsley | |
| 1 | Lemon | |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
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. Converted by MC_Buster. Recipe by: Fresh Food Converted by MM_Buster v2.0l.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 446
Calories From Fat: 363
Total Fat: 40.8g
Cholesterol: 382.2mg
Sodium: 1034.7mg
Potassium: 246.4mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 1.1g
Protein: 16.3g