INGREDIENTS

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