Title: Steamed Cod with Gremolata And Tapenade Dressing
Categories: Fresh, Food
Yield: 4 servings

1 Egg
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 Lemon
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.

Converted by MC_Buster.

Recipe by: Fresh Food

Converted by MM_Buster v2.0l.