Roast cod fillets with tomatoes, basil and olive oil
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Fine polenta flour |
| 2 | tablespoons | Plain flour |
| Salt and freshly ground black pepper | ||
| 4 | 175 g pieces cod fillet with skin; (175 to 200) | |
| ; on | ||
| 2 | tablespoons | Vegetable oil |
| 4 | larges | Plum tomatoes; skinned and seeded, |
| ; up to 6 | ||
| 1 | Red onion; peeled | |
| 1 | Garlic clove; peeled and crushed | |
| Grated zest and juice of 1 lime | ||
| 125 | millilitres | Olive oil |
| 20 | Fresh basil leaves; torn into small | |
| ; pieces | ||
Directions
TOMATO AND BASIL SALSA
Preheat the oven to 240C/475/gas 9. Mix the polenta flour and plain flour on a large plate and season with salt and freshly ground black pepper. Coat the pieces of fish all over with the flour mixture, shaking off the excess.
Heat the vegetable oil in an ovenproof frying pan. Add the fish and cook for 30 seconds on each side to sear. Transfer the pan to the oven and roast the fish for 7-9 minutes until just cooked.
Meanwhile, make the salsa. Finely dice the tomatoes and onion and place in a bowl. Stir in the garlic, lime zest, lime juice and oil and season with salt and freshly ground black pepper. Transfer the fish to warmed serving plates. Mix the basil leaves into the salsa, then spoon over the fish to serve.
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