| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Food, Fresh | 4 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 2 | Red onions | |
| Extra virgin olive oil, for | ||
| cooking | ||
| 2 | Courgettes | |
| 6 | Anchovy fillets, in olive | |
| oil | ||
| 2 | t | Capers, rinsed |
| 25 | g | Pitted black olives, about |
| 1 | Red chilli pepper | |
| 3 | T | Fresh vegetable stock |
| 4 | 200 g cod fillets, skinned | |
| and boned | ||
| thick | ||
| 1 | Handful fresh flat-leaf | |
| parsley | ||
| 1 | 15 grams blo Parmesan | |
| 1 | Lemon | |
| 1 | Garlic clove | |
| Salt and freshly-ground | ||
| black pepper |
INSTRUCTIONS
8 Place the egg in a pan and just cover with water, then bring to a simmer and cook for 10-12 minutes until hard-boiled. 2 Heat a frying pan and a griddle pan. Cut 1 1/2 onions into 5mm/ 1/4" slices and finely chop the rest. Add a little oil to the pan, tip in the chopped onion, and saute for 2-3 minutes until softened. 3 Cut the courgettes into slices on the diagonal. Brush the griddle pan with a little oil and cook the onion and courgette slices for a few minutes on each side until tender and lightly charred. Place in a bowl and toss together. 4 Chop up the anchovy fillets and capers. Cut the olives into quarters, cut the chilli in half, remove the seeds and finely dice the flesh. Place everything in a bowl large enough to make the dressing in. 5 Pour the vegetable stock into the softened onion and cook again for a few minutes until completely reduced, stirring occasionally. Remove from the heat and leave to cool a little. 6 Slice the cod into 5mm/ 1/4" escalopes and arrange on a plate that fits into the steamer. Season generously and drizzle over a little of the oil. 7 Remove the egg from the heat, drain, rinse well under cold running water, crack away the shell and finely chop. 8 Chop up a handful of the parsley and add to the anchovy mixture with the softened onion and chopped, hard-boiled egg. Grate in the Parmesan and season generously. 9 Carefully fold the ingredients together until well combined and whisk in enough olive oil to make a thick dressing. 10 Place the cod in the steamer set on a pan of boiling water and cook for 3-4 minutes until just opaque and flaking. 11 For the Gremolata: Grate the lemon rind and place in a bowl. Finely grate the garlic, chop a small handful of parsley and add to the bowl. Stir until well combined. 12 Add a good squeeze of lemon juice to the tapenade dressing and to the griddled courgette and red onion salad, stirring both to mix. 13 When the cod is tender, carefully transfer a portion into the middle of a serving plate. 14 Scatter over the gremolata and drizzle over a little more oil. Drizzle the tapenade dressing around the edge of the plate and serve at once. Converted by MC_Buster. Recipe by: Fresh Food Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 150
Calories From Fat: 136
Total Fat: 15.4g
Cholesterol: 46.5mg
Sodium: 188.4mg
Potassium: 40.8mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 1.8g