INGREDIENTS

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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