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Grilled cod with courgette tagliatelle

The sauce can be made ahead of time, covered with greaseproof, then reheated slowly just before serving

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Ingredients (Serves 2)

  • 2 courgettes, trimmed
  • 8 cloves garlic, peeled
  • 1 bay leaf
  • 60ml/21⁄2fl oz white wine
  • 150ml/1⁄4pt whipping cream
  • Pinch of salt and ground white pepper
  • 1 tbsp chopped fresh parsley
  • 2 No Catch…Just Cod skinless fillets
  • 2 tbsp virgin olive oil
  • 1 red pepper, deseeded and very finely chopped

Peel the courgettes lengthways to make ribbons, discarding the middle bit. Blanch the garlic in boiling water for 2 minutes.

Refresh in cold water then drain.

Simmer the bay leaf and blanched garlic in the wine until two-thirds of the liquid has evaporated. Stir in the cream and season to taste. Reduce the sauce for a few minutes, remove the bay leaf then blitz in a blender for 1 minute. Stir in the parsley, season and set aside.

Preheat a griddle pan to hot.

Brush the cod fillets lightly with olive oil, sprinkle with salt, place diagonally across the griddle and cook for 2-3 minutes on each side. Then place the fish on the opposite diagonal and repeat the process.

Bring 1ltr/13⁄4pt lightly salted water to the boil and cook the  courgette ribbons for about 1 minute. Meanwhile, reheat the sauce over a gentle heat.

To serve, divide the courgettes between 2 warm plates, top with the cod then spoon over the sauce and sprinkle with red pepper dice.



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