INGREDIENTS

INSTRUCTIONS

1 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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