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Steamed Cod with Gremolata and Tapenade Dressing
2 lg Red onions
Extra virgin olive oil; for cooking
2 lg Courgettes
6 Anchovy fillets; (in olive oil)
2 ts Capers; (rinsed)
25 g Pitted black olives; (about 8)
1 Red chilli pepper
3 tb Fresh vegetable stock
4 200 g cod fillets; skinned and boned (thick)
1 Handful fresh flat-leaf parsley
1 15 grams blo Parmesan
1 Garlic clove
Salt and freshly-ground black pepper
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.