Orange Cod with Spring Onions and Polenta
Orange cod with spring onions and polenta is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 cod fillets (about 160 g each)
- 2 untreated oranges
- 150 ml white wine
- 0.5 bunch dill
- 4 tbsp olive oil
- Salt
- freshly ground pepper
- 500 ml vegetable broth
- 200 ml milk
- 150 g cornmeal
- 80 g freshly grated Parmesan
- 1 tbsp Olive Oil
- 30 g Butter
- Salt
- Pepper
Instructions
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1.
Wash and trim spring onions, cutting them into pieces about 8 cm long.
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2.
Rinse the cod fillets and pat dry. Season with salt and pepper.
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3.
Zest the oranges and juice them. Bring the juice with white wine and spring onions to a boil, then submerge the fish and sprinkle with orange zest. Simmer gently at low heat for about 10-15 minutes, without boiling further.
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4.
For the polenta, heat vegetable broth and milk in a pot, add one tablespoon of oil and bring to a simmer. Gradually stir in the cornmeal, bringing it back to a boil, then season with salt and pepper.
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5.
Stir in butter and cheese, cover and let thicken over low heat for 5-10 minutes.
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6.
Blend dill with olive oil into a pesto.
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7.
Taste the polenta and spread on plates. Place the cod fillets on top and drizzle with dill pesto. Adjust the sauce seasoning, garnish with spring onions around the dish, and serve.
