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Pan-Fried Cod With Sautéed Vegetables And Polenta

·         Serves 6

·         Prep 30 minutes (plus 2 hours setting time)

·         Cook 35 minutes

Ingredient

·         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 serve

Polenta

·         1 teaspoon salt

·         2 tablespoons olive oil

·         1 cup instant polenta

 Recipe

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.

3.    Meanwhile, 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

Pan-Fried Cod With Sautéed Vegetables And Polenta

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