Baked courgette and anchovies with Granverde oil
500 g (17.73 oz) courgettes,
1 kg (35.27 oz) fresh anchovies (trimmed and filleted),
½ a red onion,
100 g (3.5 oz) breadcrumbs,
1 tbsp of grated parmesan,
a sprig of chopped parsley,
the grated rind of one lemon,
salt and pepper,
½ glass Granverde oil,
½ glass Classic extra virgin olive oil,
in a large pan.
Chop the courgettes into cubes; warm the extra virgin olive oil in a large pan and sweat the finely chopped onion, then add the diced courgettes and cook rapidly over a high heat. Add salt and pepper to taste. Mix together: breadcrumbs, Granverde oil, cheese, parsley and the lemon rind.
Take an ovenproof pan and make a layer of the anchovies with the back facing down; cover with the diced courgettes and another layer of anchovies with the back facing up. Finish with the seasoned breadcrumbs and bake at 175° C for 20 minutes.
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