Cod with tomatoes, olives and polenta
Cod with tomatoes, olives and polenta takes about 45 minutes from beginning to end. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 346 calories, 25g of protein, and 19g of fat per serving. For $3.34 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. 6 people have made this recipe and would make it again. Only a few people really liked this main course. If you have corn flour, salt, tomatoes, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 86%, this dish is amazing. If you like this recipe, you might also like recipes such as Cod With Leeks, Tomatoes & Olives, Roast Cod With Little Tomatoes And Assorted Olives, and Polenta with Fresh Tomatoes and Parmesan Crisps | Polenta Made Easy.
Servings: 4
Ingredients:
¾ cup pitted black olives
500 g cod fillets, fresh or frozen
½ cup instant corn polenta
3 Tbs corn flour
¼ cup dry white wine
Fresh parsley, chopped
¼ cup olive oil
A pinch of dry oregano
Fresh oregano, chopped
A pinch of salt
Pinch of Salt
1 pound peeled tomatoes
2 Tbsp Cold Water
½ tsp white pepper
¼ cup white wine
Equipment:
Cooking instruction summary:
- 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.
Step by step:
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.Sprinkle the fillets with white wine.
3. 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.
4. Add some boiling water if needed. Cool slightly and serv with the fish.
Nutrition Information:
covered percent of daily need
