Cod with tomatoes, olives and polenta
Total Steps
7
Ingredients
15
Tools Needed
7
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Easy Cook-Laka kuharicaIngredients
- 1/2 cup instant corn polenta
- pinch dry oregano
- pinch salt
- 1 cup water
- 1/4 cup white wine
- fresh oregano, chopped
- fresh parsley, chopped
- 4 medium tomatoes, deseeded, cut into strips
- 3/4 cup pitted black olives
- 500 g cod fillets, fresh or frozen
- 3 tablespoons corn flour
- 1/2 teaspoons salt
- 1/2 teaspoons white pepper
- 1/4 cup olive oil
- 1/4 cup dry white wine
Instructions
Step 1
Thaw the cod fillets if they are frozen.
Step 2
In a shallow dish or mixing bowl, combine corn flour, 1/2 teaspoon salt, and white pepper.
Step 3
Dredge the cod fillets through the flour mixture, ensuring they are fully coated. Heat olive oil in a skillet over medium-high heat. Sauté the coated fillets for 3 minutes on each side until golden brown.
Step 4
Sprinkle the fillets with dry white wine.
Step 5
Add the deseeded tomatoes and pitted black olives to the skillet with the fish. Cook for about 5 minutes, or until the tomatoes soften slightly.
Step 6
Before serving, season the cooked fillets with fresh chopped oregano and parsley.
Step 7
To make the polenta, bring 1 cup water to a boil in a saucepan. Add 1/4 cup white wine, a pinch of dry oregano, and a pinch of salt to the boiling water. Gradually stir in the instant polenta, stirring constantly, and cook for about 5 minutes or until the polenta is done. If the polenta becomes too thick, add a little more boiling water as needed. Let the polenta cool slightly before serving with the fish.