Piquant cod with parmesan zucchini
Piquant cod with parmesan zucchini recipe in the zucchini category
Recipe ingredients:
- 4 eggs
- 1 large garlic clove
- 1 red chilli pepper, Scotch bonnet
- Olive oil, for cooking
- 4 tablespoons fresh vegetable stock
- 1 tablespoon capers, rinsed
- 1, 400 g, can pitted black olives, Kalamata
- 4, 200 g, pieces cod fillet, boned and skinned
- 2 large red onions
- 1, 50 g, can anchovy fillets, in olive oil
- 1, 50 grams, blo parmesan
- 3 large courgettes
- 1 small bunc fresh oregano
- 1 bunch fresh flat leaf parsley
- 1 lemon
- Salt and freshly ground black pepper
Recipe method:
- Place the eggs in a small pan, cover with water, bring to a simmer and cook for 10 to 12 minutes until hard-boiled.
- Heat a large saute pan. Crush the garlic. Cut the chilli in half, remove the seeds and dice the flesh.
- Add 2 tablespoons olive oil to the heated pan and tip in the garlic and chilli and cook for 30 seconds, stirring.
- Pour the stock into the pan. Add the capers and 4 ounces olives, stirring until well combined. Add the cod and cook for 10 to 12 minutes, turning once until just tender, adding a little more stock if necessary.
- 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.
- Drain the can of anchovies and finely chop. Place in a bowl with 1 tablespoon olive oil. Grate in 1 ounce parmesan and set aside.
- 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.
- 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.
- Heat a griddle pan. Slice the courgettes on the diagonal. Brush the griddle pan with oil and cook the courgettes for 3 to 4 minutes until tender and lightly charred, turning once.
- Finely chop the oregano and parsley. Add a good squeeze of lemon to the cod and stir in the herbs. Season to taste.
- 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.
- 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.
Tags: piquant, cod, parmesan, recipe, zucchini, recipes, cooking