Ingredients
- 8 medium-sized courgettes
- 500g grouper fillet, finely chopped
- 400g tomato passata (pureed, strained tomatoes)
- 1 onion, finely chopped
- 5/6 basil leaves
- 1 sprig of parsley
- 5/6 mint leaves
- 1 sprig of coriander
- I sprig of fennel
- ginger to taste
- 2 tbsp extra virgin olive oil
- salt to taste
Directions
Step 1
Take the courgettes and cut off the ends, empty them with a melon baller and set aside the inside of the courgette. Blanch the empty courgettes in boiling water for 1 minute and set aside.
Step 2
Sauté the finely-chopped onion in 1 tbsp extra virgin olive oil in a deep- frying paper for a couple of minutes and then add the grouper fillets, the inside of the courgettes and 2 tablespoons of hot water, add all the herbs, very finely chopped, cover with a lid and cook for 7/8 minutes on a low heat until the grouper has flaked.
Step 3
Let the mixture cool, fill a piping bag with the mixture and fill the courgettes.
Step 4
Arrange them on a baking tray with baking paper and cook at 130°C for 15 minutes.
Step 5
In the meantime, prepare a light tomato sauce with the passata and remaining extra virgin olive oil; cook gently in a pan for 10 minutes, take off the heat and blitz until very smooth with a hand blender.
Step 6
To serve, ladle the smooth tomato into individual shallow bowls and place two stuffed courgettes on each.
