| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Fresh, Food | 2 | servings | |
INGREDIENTS
| 4 | Eggs | |
| 1 | lg | Garlic clove |
| 1 | Red chilli pepper; (Scotch bonnet) | |
| Olive oil; for cooking | ||
| 4 | tb | Fresh vegetable stock; about |
| 1 | tb | Capers; (rinsed) |
| 1 | 400 gram can pitted black olives; (Kalamata) | |
| 4 | 200 g pieces cod fillet; boned and skinned | |
| 2 | lg | Red onions |
| 1 | 50 grams can anchovy fillets; (in olive oil) | |
| 1 | 50 grams blo Parmesan | |
| 3 | lg | Courgettes |
| 1 | sm | Bunc fresh oregano |
| 1 | bn | Fresh flat-leaf parsley |
| 1 | Lemon | |
| Salt and freshly ground black pepper |
INSTRUCTIONS
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. Converted by MC_Buster. Recipe by: Fresh Food Converted by MM_Buster v2.0l.
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