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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1376g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 459 (50%)|
|Amt Per Serving||% DV|
|Total Fat 51.1g||68 %|
|Saturated Fat 15.7g||79 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 2115mg||651 %|
|Sodium 779.7mg||27 %|
|Potassium 2447.8mg||64 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 40.7g|
|Protein 72.3g||103 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 914
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