Numeric amounts are based on 4 servings; text such as “to taste” stays the same.
The cod cooks gently in its sauce, which keeps the fish moist and makes a useful topping for soft polenta. Choose fillets of similar thickness and check the center of the thickest portion before serving.
Ingredients
1 cup quick-cooking polenta
4 cups low-sodium chicken or vegetable broth
1/2 teaspoon fine salt, divided
2 tablespoons butter
1/3 cup grated Parmesan
1 tablespoon olive oil
3 garlic cloves, thinly sliced
1 can (14.5 ounces) crushed tomatoes
1/2 cup pitted Kalamata olives, halved
1 tablespoon capers, rinsed
1/2 teaspoon dried oregano
1 1/4 pounds cod fillets, cut into 4 pieces
2 tablespoons chopped parsley
Directions
Bring broth and 1/4 teaspoon salt to a boil in a saucepan. Whisk in polenta in a slow stream. Reduce heat and cook, stirring often, according to the package directions.
Stir butter and Parmesan into the polenta, cover, and keep warm on low heat.
Heat olive oil in a wide covered skillet over medium heat. Add garlic and cook for 30 seconds. Add tomatoes, olives, capers, oregano, and remaining salt. Simmer for 8 minutes.
Nestle cod pieces into the sauce. Cover and cook gently for 8 to 12 minutes, until opaque, flaking easily, and 145°F at the center.
Spoon polenta into shallow bowls, top with cod and sauce, and finish with parsley.
Recipe notes
Variations
Use haddock or pollock in place of cod and check the thickest part for 145°F. Add a pinch of chile flakes with the garlic. If using coarse polenta, follow its longer cooking time and add broth as needed.
Storage and reheating
Refrigerate fish and polenta separately in covered containers and use within 3 to 4 days. Reheat gently until steaming, loosening polenta with a splash of broth.
The cod cooks gently in its sauce, which keeps the fish moist and makes a useful topping for soft polenta. Choose fillets of similar thickness and check the center of the thickest portion before serving.
Serves: 4 Prep: 15 minutes Cook: 30 minutes
Ingredients
1 cup quick-cooking polenta
4 cups low-sodium chicken or vegetable broth
1/2 teaspoon fine salt, divided
2 tablespoons butter
1/3 cup grated Parmesan
1 tablespoon olive oil
3 garlic cloves, thinly sliced
1 can (14.5 ounces) crushed tomatoes
1/2 cup pitted Kalamata olives, halved
1 tablespoon capers, rinsed
1/2 teaspoon dried oregano
1 1/4 pounds cod fillets, cut into 4 pieces
2 tablespoons chopped parsley
Method
Bring broth and 1/4 teaspoon salt to a boil in a saucepan. Whisk in polenta in a slow stream. Reduce heat and cook, stirring often, according to the package directions.
Stir butter and Parmesan into the polenta, cover, and keep warm on low heat.
Heat olive oil in a wide covered skillet over medium heat. Add garlic and cook for 30 seconds. Add tomatoes, olives, capers, oregano, and remaining salt. Simmer for 8 minutes.
Nestle cod pieces into the sauce. Cover and cook gently for 8 to 12 minutes, until opaque, flaking easily, and 145°F at the center.
Spoon polenta into shallow bowls, top with cod and sauce, and finish with parsley.
Variations
Use haddock or pollock in place of cod and check the thickest part for 145°F. Add a pinch of chile flakes with the garlic. If using coarse polenta, follow its longer cooking time and add broth as needed.
Storage and reheating
Refrigerate fish and polenta separately in covered containers and use within 3 to 4 days. Reheat gently until steaming, loosening polenta with a splash of broth.
The cod cooks gently in its sauce, which keeps the fish moist and makes a useful topping for soft polenta. Choose fillets of similar thickness and check the center of the thickest portion before serving.
Serves: 4 Prep: 15 minutes Cook: 30 minutes
Ingredients
1 cup quick-cooking polenta
4 cups low-sodium chicken or vegetable broth
1/2 teaspoon fine salt, divided
2 tablespoons butter
1/3 cup grated Parmesan
1 tablespoon olive oil
3 garlic cloves, thinly sliced
1 can (14.5 ounces) crushed tomatoes
1/2 cup pitted Kalamata olives, halved
1 tablespoon capers, rinsed
1/2 teaspoon dried oregano
1 1/4 pounds cod fillets, cut into 4 pieces
2 tablespoons chopped parsley
Method
Bring broth and 1/4 teaspoon salt to a boil in a saucepan. Whisk in polenta in a slow stream. Reduce heat and cook, stirring often, according to the package directions.
Stir butter and Parmesan into the polenta, cover, and keep warm on low heat.
Heat olive oil in a wide covered skillet over medium heat. Add garlic and cook for 30 seconds. Add tomatoes, olives, capers, oregano, and remaining salt. Simmer for 8 minutes.
Nestle cod pieces into the sauce. Cover and cook gently for 8 to 12 minutes, until opaque, flaking easily, and 145°F at the center.
Spoon polenta into shallow bowls, top with cod and sauce, and finish with parsley.
Variations
Use haddock or pollock in place of cod and check the thickest part for 145°F. Add a pinch of chile flakes with the garlic. If using coarse polenta, follow its longer cooking time and add broth as needed.
Storage and reheating
Refrigerate fish and polenta separately in covered containers and use within 3 to 4 days. Reheat gently until steaming, loosening polenta with a splash of broth.
