Fried Cod with Cauliflower ‘Affogato’

Ingredients

Fried cod

800g of cod fillet

2 lemons

5 tbsp of semolina flour

salt

black pepper

Cauliflower 'affogato'

1kg cauliflower, sliced

extra virgin olive oil

80g of black olives, chopped

200g of Provolone cheese, thinly sliced

500ml of red wine

2 spring onions, finely chopped

salt

black pepper

How to Make

1.To make the affogato cauliflower, spread layers of the ingredients in a medium saucepan like a lasagna. Start with a little extra virgin olive oil, then a layer of the black olives and onions, then a layer of the cauliflower, cheese and a seasoning of salt and pepper

2.Repeat this process until you have used all the ingredients, then pour over the wine, cover the with a lid and cook on a low heat for about 40 minutes. Don't stir the ingredients during the cooking, but shake the pan occasionally, adding a little water if necessary

3.Repeat this process until you have used all the ingredients, then pour over the wine, cover the with a lid and cook on a low heat for about 40 minutes. Don't stir the ingredients during the cooking, but shake the pan occasionally, adding a little water if necessary

4.To make the fried cod, cut the fish into rectangular portions and pat dry with kitchen paper

5.Coat each portion in the flour and shake off any excess. In a medium frying pan, heat the extra virgin olive oil and fry the fish for about 5 minutes on each side

6.Drain the fish on kitchen paper and sprinkle over the chopped parsley. Serve hot with the affogato cauliflower and a garnish of lemon slices

by Antonella la Macchia