Try this Steamed Cod with Gremolata And Tapenade Dressing recipe, or contribute your own.
Suggest a better description1 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. Recipe by: Fresh Food
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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 4 servings | ||
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Calories: 108 | ||
Calories from Fat: 16 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 48.8mg | 2 % | |
Potassium 715.2mg | 19 % | |
Total Carbohydrate 22.1g | 7 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 17.4g | ||
Protein 5.4g | 8 % | |
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: 108
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