Polenta-Crusted Cod with Tomatoes and Spring Onion Stew
Prep Time: 20 min
Inactive Time: 10 min
Cook Time: 30 min
Total Time: 1 hr
- 2 to 2 1/2 lb cod fillets
- 2 cups milk
- 1 cup all-purpose flour
- 2 cups cornmeal
- 2 eggs
- 1/4 cup water
- 1 1/2 tsp salt
- 1/2 tsp crushed red pepper flakes
- 1/2 cup Filippo Berio Extra Light Olive Oil, divided
- 4 to 6 lemon wedges
- Tomato and Spring Onion Stew (recipe follows)
Polenta Crusted Cod:
- Cut fillets into equal serving-size pieces. Place in shallow pan; pour milk over top, adding more milk if necessary to cover fillets. Cover with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, lay 3 large pieces of waxed paper on work surface. Spread flour on 1 sheet and cornmeal on another sheet. In shallow pan, beat together eggs, water, salt and red pepper flakes. Set pan between flour and cornmeal. Line large tray with paper towels. Set aside.
- Drain fillets. One at a time, dip each piece in flour, then egg mixture, then cornmeal to coat all sides, shaking off excess. Lay coated fillets on empty sheet of waxed paper.
- Heat 1/4 cup olive oil in large skillet set over medium-high heat until very hot; cook half of the fillets, in single layer, for 2 minutes on each side or until golden, and opaque in the center. Carefully transfer to prepared tray. Pour off and discard oil; wipe out skillet. Add remaining olive oil; cook remaining fillets. Serve with lemon wedges, and Tomato and Spring Onion Stew.
Oven-Baked Polenta-Crusted Cod: Grease a large broiler pan with Extra Light Olive Oil. Arrange cornmeal-coated fillets on pan; using a mister or pastry brush dipped in olive oil, coat both sides with olive oil. Bake in 450°F oven for 10 minutes or until fish is crisp outside and opaque in the center.
Tip: When breading the cod fillets, use one hand for wet dipping and one hand for dry dipping so that your hands don’t become breaded, too.
Recipe provided by Chef Sharon Sanders
Tomato and Spring Onion Stew
3 tbsp Filippo Berio Extra Virgin Olive Oil (approx.)
2 garlic cloves, cut in half
1 dry pepperoncino pepper, crushed
12 spring onions, cut into small pieces
8 to 10 fresh Campari tomatoes, quartered (pulp and seeds squeezed out)
Fresh basil leaves
Place olive oil, crushed chili pepper and garlic in sauté pan; warm slowly until the garlic begins to sizzle. Add spring onions; season with salt to taste. Cook until onions are very tender and translucent, adding extra olive oil and a bit of water if mixture is too dry.
Add tomatoes and simmer until the juices are released. Remove from heat and strain out excess juices. Return tomato and spring onions to pan. Tear basil leaves; stir into mixture. Season to taste, adding more olive oil if needed.
Recipe provided by Chef Francesco Tonelli