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 a
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
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
Instructions
- 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.