Piquant Cod with Parmesan Zucchini

Ready in 1 hour

Top-ranked recipe named "Piquant Cod with Parmesan Zucchini"

Share it:

Try this Piquant Cod with Parmesan Zucchini recipe, or contribute your own. "Food" and "Fresh" are two tags used to describe Piquant Cod with Parmesan Zucchini.


Ingredients

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

Original recipe makes 2 servings

Servings  

Preparation

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. Recipe by: Fresh Food

Calories Per Serving: 914 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Piquant Cod with Parmesan Zucchini. Be the first to review it!

I'd rate it:


sign in to add your comment

Learn more

Cod Parmesan Zucchini

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free