Cod with tomatoes, olives and polenta
500 g cod fillets, fresh or frozen
3 tbs corn flour
½ tsp salt
½ tsp white pepper
¼ cup olive oil
¼ cup dry white wine
4 medium tomatoes, deseeded, cut into strips
¾ cup pitted black olives
Fresh oregano, chopped
Fresh parsley, chopped
1 cup water
¼ cup white wine
A pinch of dry oregano
A pinch of salt
½ cup instant corn polenta
If the fillets are frozen, thaw them.
Mix corn flour, salt and white pepper.
Dredge the fillets through the flour mixture, and sauté 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.