I'll call this Classy Cod with Olives and Polenta
This turned out delicious. I finished my serving before Andrew did and spent the rest of dinner gazing longingly as his plate. (For the record: he gave me his broccoli.)Thanks to B.M. for the suggestion of using olives and celery - nice one!
Serves 2
10-12 oz Wild Cod
A Dozen Kalamata Olives
Stalk of Celery
1/2 c chopped white onion
4 whole garlic cloves - chopped or roasted
juice of 1/2 lemon
2 servings of ready made polenta (go ahead and make your own if you like!)
Bunch of Broccoli
Preheat oven to 350 then turn up to 500 when ready.
Broccoli:
Steam broccoli until bright green. Place broccoli on oven pan, spray with olive oil, sprinkle with salt and pepper and drizzle with lemon juice. Place under top oven broiler until slightly brown on tops.
Polenta:
Heat pan with olive oil over med-high heat. Add 1/4 inch slices of polenta and cook about 5 mins per side or according to your preference. I'll like mine soft in the middle and a little crunchy on the outsides.
Fish:
Add filets to another large warm pan. Top with chopped onions, olives and celery. Season with salt, pepper and oregano. Cook about 3-5 minutes on each side or until fish is flaky.
Serve:
Layer polenta on plate. Top with fish, then olive mixture. Serve with side of broccoli.
SO GOOD!
Love,
Remy
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