Try this Steamed Cod with Gremolata And Tapenade Dressing recipe, or contribute your own.Suggest a better description
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. Recipe by: Fresh Food
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|Serving Size: 1 Serving (385g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 16 (15%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 108
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