Ingredients
Preparation
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Scrape the cod skin and make incisions approx. 0.40 inches apart.
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Finely chop garlic and rosemary.
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Pan-fry the cod in sunflower oil with skin side down until crispy and the fish is barely cooked through, 3-4 minutes.
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Add garlic, rosemary and butter to the pan after half the cooking time.
Polenta
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Finely chop shallot.
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Bring chicken stock to a boil and add shallot.
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Add polenta, and cook while stirring for approx. 20 minutes.
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Gently add cream, butter and grated parmesan.
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Taste with salt and pepper.
Ratatouille
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Finely chop shallot and chili, chop tomato, and dice bell pepper, pumpkin, swede, root parsley and zucchini.
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Sauté shallot and tomato purée in olive oil for 1-2 minutes.
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Add chili, tomato and bell pepper and let simmer for approx. 15 minutes.
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Stir in pumpkin, swede and root parsley and let simmer for 2-3 minutes.
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Add zucchini and finely chopped parsley, and bring to a boil.
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Taste with salt and pepper.
Serve the cod with polenta and ratatouille.