Gluten free

Dairy free

Pescatarian

Cod with tomatoes, olives and polenta

Name: Cod with tomatoes, olives and polenta
Total time: 45 min
Yield: 4 servings
Ingredients: 0.75 cup black olives; 1.1 lb cod; 0.5 cup corn; 3 Tbs corn flour; 0.25 cup white wine; 4 servings fresh parsley; 0.25 cup olive oil; 1 pinch oregano; 1 pinch salt; 1 pound whole canned tomatoes; 2 Tbsps water; 0.5 tsps white pepper

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

0.75 cup

cod

1.1 lb

corn

0.5 cup

corn flour

3 Tbs

white wine

0.25 cup

fresh parsley

4 servings

olive oil

0.25 cup

oregano

1 pinch

salt

1 pinch

whole canned tomatoes

1 pound

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:

345 kcal

Carbs

15 g

Fat

18 g

Protein

24 g

Share recipe: