Switch the palette to suit the room. Your choice is saved locally.
In a shallow dish, mix the 3 tablespoons corn flour with a pinch of salt and 1/2 teaspoon white pepper. Dredge each cod fillet through this mixture, ensuring it's lightly coated on all sides.
Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Once shimmering, add the floured cod fillets and sear for 3 minutes on each side, until they're golden brown.
Add the 1 pound tomatoes and 3/4 cup olives to the pan with the fish. Let everything simmer gently for about 5 minutes, allowing the flavors to meld. Just before serving, sprinkle the fillets generously with 4 servings oregano and 4 servings fresh parsley.
While the fish simmers, start the polenta. Bring the 2 tablespoons water to a boil in a separate pot. Add the remaining 1/4 cup white wine, a pinch of oregano, and a pinch of salt. Gradually whisk in the 1/2 cup instant corn polenta, stirring constantly to prevent lumps. Continue to cook, stirring, for about 5 minutes, or until the polenta is creamy and thick, pulling away from the sides of the pot.
Per serving
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
