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| Butter-Basted Spiced Cod With Polenta |
Ingredients
- 1 ½ teaspoons whole or ground coriander, crushed
- 2 teaspoons Harissa paste
- Kosher or Epsom salt to taste
- 2 fresh lemons, medium sized, grated one finely, (this should give you ½ tsp. of zest and 2tbs. juice) cut the other lemon into wedges.
- Black pepper freshly ground to taste
- 2 teaspoons cilantro or parsley, coarsely chopped
- 6 tablespoons unsalted butter
- 4-6 oz cod loin pieces
- 1 cup cornmeal
Instructions
Put a rack in the panggangan (center) and heat the panggangan to about 400 degrees Fahrenheit. Next, over medium heat, heat a 3-quart saucepan for about 30 seconds. Add 3 cups of water, 1 teaspoon salt, lemon zest and turn the heat up to medium-high.Whisk in the cornmeal and cook for about 20 minutes making sure to stir frequently until it becomes creamy and thick (if too thick use some water to loosen)
In a small saucepan, melt the butter. Season the fish with salt and pepper, arrange in a 9x13 baking dish making sure to leave a space between each piece.
Remove the butter from the heat and stir in the lemon juice and Harissa. Pour this over the fish, bake for approximately 15 minutes making sure you are basting every five minutes. Cook until
cooked thoroughly. You may opt to cover with foil to keep warm.
Pick 4 shallow bowls or plates and divide the polenta among the plates, top this with fish and spoon the butter over the fish. Top this with parsley or cilantro and serve with the lemon wedges.
Nutritional Facts:
| Calories | 490 | Sodium | 190 mg |
| Fat | 27 g | Potassium | 0 mg |
| Saturated Fat | 12 g | Carbohydrates | 30 g |
| Polyunsaturated | 2 g | Dietary Fibers | 3 g |
| Monounsaturated | 10 g | Sugar | 0 g |
| Protein | 30 g | ||
| Cholesterol | 110 mg | ||
Related Tags: Butter-Basted Spiced Cod With Polenta, Cod, Polenta, Fish Recipes, Mediterranean Recipes, Mediterranean Diet.
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