We've crosshatched our courgettes here for optimum surface area caramelisation. Paired with anchovies, capers, and lemons? Out of bounds.
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Serves
4
Courgettes
Parsley
Lemons
Butter
Capers
Anchovies
Olive Oil
Serves
4
Courgettes
Parsley
Lemons
Butter
Capers
Anchovies
Olive Oil
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Step 1.
Halve the courgettes lengthways, keeping the stem intact. Score the cut sides in a 1cm diamond pattern, sprinkle with salt and set aside for 30 mins.
Step 2.
Finely chop the parsley and segment the lemons. Cut the segments into smaller chunks, squeeze any juice left in the trim into a bowl and save for later.
Step 3.
Grab a large non-stick pan and cover the base with a light layer of olive oil. Set over a medium heat. Pat the courgettes dry and gently lay, cut-side down into the pan. Cook over a medium heat for 10-12 mins, untouched until the cut side is a beautiful golden brown.
Step 4.
Leave the courgettes cut-side down and add the butter. Continue to cook until the courgette is tender and the butter is nut brown. Fish out the courgettes and lay out on a warm serving platter.
Step 5.
Add the capers to the hot butter. Allow to sizzle for 1 min then remove from the heat, tip in the lemon segments, leftover juice, anchovies and most of the chopped parsley.
Step 6.
Season to taste, adding more lemon juice if wanted and spoon over the roasted courgettes, topping with the remaining parsley.
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