Piquant Cod with Parmesan Zucchini

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Piquant Cod with Parmesan Zucchini Ingredients

4 Eggs	2 lg Red onions
1 lg Garlic clove	1 50 grams can anchovy
1 Red chilli pepper; (Scotch	1 50 grams blo Parmesan
Olive oil; for cooking	3 lg Courgettes
4 tb Fresh vegetable stock; about	1 sm Bunc fresh oregano
1 tb Capers; (rinsed)	1 bn Fresh flat-leaf parsley
1 400 gram can pitted black	1 Lemon
4 200 g pieces cod fillet;	Salt and freshly ground

Instructions for Piquant Cod with Parmesan Zucchini

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.

Main Ingredient: ZucchiniCuisine: Uncategorized

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