lunch gluten free dairy free pescatarian lunch main course main dish dinner

Cod with tomatoes, olives and polenta

Name: Cod with tomatoes, olives and polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 0.75 cup olives; 500 g cod fillets; 0.5 cup corn polenta; 3 Tbs corn flour; 0.25 cup wine; 4 servings parsley; 0.25 cup olive oil; 1 pinch oregano; 4 servings oregano; 1 pinch salt; 1 pinch salt; 1 pound tomatoes; 2 Tbsp water; 0.5 tsp pepper; 0.25 cup white wine

Ingredients

olives0.75 cup
cod fillets500 g
corn polenta0.5 cup
corn flour3 Tbs
wine0.25 cup
parsley4 servings
olive oil0.25 cup
oregano1 pinch
oregano4 servings
salt1 pinch
salt1 pinch
tomatoes1 pound
water2 Tbsp
pepper0.5 tsp
white wine0.25 cup

Instructions

If the fillets are frozen, thaw them.Mix corn flour, salt and white pepper.Dredge the fillets through the flour mixture, and saut them in the oil for 3 minutes on each side.Sprinkle the fillets with white wine.Add tomatoes and olives, cook for about 5 minutes.Before serving, season the fillets with oregano and parsley.To make polenta, bring the water to the boil, add wine, oregano and the salt.

Gradually stir in the instant polenta and cook, stirring constantly, about 5 minutes or until done.

Add some boiling water if needed.

Cool slightly and serv with the fish.

❤️