Cod with tomatoes, olives and polenta
Cod with tomatoes, olives and polentan is a gluten free, dairy free, and pescatarian recipe with 4 servings. One portion of this dish contains approximately 25g of protein, 19g of fat, and a total of 345 calories. For $3.34 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe from Foodista has 6 fans. It works well as a main course. A mixture of oregano, salt, corn polenta, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 86%, this dish is great. Users who liked this recipe also liked Cod With Leeks, Tomatoes & Olives, Roast Cod With Little Tomatoes And Assorted Olives, and Polenta with Fresh Tomatoes and Parmesan Crisps | Polenta Made Easy.
Ingredients
| name |
|---|
 olives (101.25 milliliters) |
 cod fillets (500 grams) |
 corn polenta (77 grams) |
 corn flour (3 Tbsps) |
 wine (60 milliliters) |
 parsley (4 servings) |
 olive oil (54 milliliters) |
 oregano (1 pinch) |
| oregano (4 servings) |
 salt (1 pinch) |
| salt (1 pinch) |
 tomatoes (453.592 grams) |
 water (2 Tbsps) |
 pepper (0.5 teaspoons) |
| white wine (60 milliliters) |
Steps
- 1 If the fillets are frozen, thaw them.
- 2 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.
- 3 Sprinkle the fillets with white wine.
- 4 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.
- 5 Add some boiling water if needed. Cool slightly and serv with the fish.