Cod with tomatoes, olives and polenta
A delicious cod dish with tomatoes, olives, and polenta that is gluten-free, dairy-free, and pescatarian. This recipe covers 20% of your daily vitamin and mineral needs, making it a nutritious choice. It works well as a main course and is a great option for a seafood dinner.
Ingredients
black olives
101.25 ml
cod
500 g
corn
77 g
corn flour
3 Tbs
white wine
60 ml
fresh parsley
4 servings
olive oil
54 ml
oregano
1 pinch
salt
1 pinch
whole canned tomatoes
453.59 g
water
2 Tbsps
white pepper
0.5 tsps
Method
- 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.
Nutrition:
Carbs
15 g
Fat
18 g
Protein
24 g
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