Pan-Fried Cod With Sautéed Vegetables And Polenta
Prep 30 minutes (plus 2 hours setting time)
Cook 35 minutes
¼ cup olive oil, plus extra for frying
1 small onion, chopped
1 garlic clove, crushed
400g can chopped tomatoes
310g can sweet corn kernels, drained
¼ cup Podravka Vegetable Relish
1 teaspoon Vegeta Gourmet Stock Powder
3 (400g) zucchini, cut into half moons
2 tablespoons lemon juice
6 x 150g blue-eye fillets
½ cup plain flour
100g fetta, crumbled, and fresh flat-leaf parsley sprigs, to
1 teaspoon salt
2 tablespoons olive oil
1 cup instant polenta
1. Make Polenta. Lightly
grease a 20cm x 30cm baking tray. Place 1 litre water and salt in a medium
saucepan. Bring to the boil over medium heat. Add oil and gradually add
polenta, whisking to combine. Reduce heat to low. Cook, stirring, for 4 to 5
minutes or until polenta has thickened. Pour into prepared tray. Smooth top
with the back of a spoon. Chill in fridge for 2 hours or until set.
2. Heat oil in a
saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes.
Add tomato, corn, relish, and stock powder. Season with pepper Bring to a
simmer. Add zucchini and ½ cup water. Reduce heat to low. Cook for 10 minutes.
drizzle lemon juice over fish. Remove polenta from tray and cut into 6 squares.
Dust fish and polenta squares with flour. Heat extra oil in a large heavy-based
frying pan. Cook fish for 3-4 minutes each side or until just cooked through.
Cook polenta for 3 minutes each side or until golden. Place a piece of polenta
on each plate. Spoon over sautéed vegetables. Top with fish. Served scattered
with fetta and parsley sprigs
Pan-Fried Cod With
Sautéed Vegetables And Polenta