This recipe combines tender cod fillets with savory sautéed mushrooms and crispy polenta fries for a delicious seafood dish with a twist. The cod is baked to perfection, while the mushrooms add earthy flavor, and the polenta fries provide a satisfying crunch.
Ingredients: 4 cod fillets. 2 cups sliced mushrooms. 1 tablespoon olive oil. Salt and pepper to taste. 1 cup polenta. 3 cups water. 2 tablespoons butter. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/4 cup chopped parsley.
Instructions: Preheat oven to 400F 200C. Season cod fillets with salt and pepper. In a skillet, heat olive oil over medium heat. Add mushrooms and saut until golden brown, about 5-7 minutes. Set aside. In a saucepan, bring water to a boil. Slowly whisk in polenta. Reduce heat to low and cook, stirring constantly, until polenta is thick and creamy, about 15-20 minutes. Stir in butter, minced garlic, Parmesan cheese, and chopped parsley into the polenta. Mix well until combined. Season with salt and pepper to taste. Spread polenta onto a baking sheet lined with parchment paper, forming a thin layer. Let it cool and set for about 10 minutes, then cut into fries. Place cod fillets on a separate baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until fish is cooked through and flakes easily with a fork. While the cod is baking, place polenta fries in the oven and bake for 20-25 minutes, or until crispy and golden brown. Serve the baked cod alongside sauted mushrooms and crispy polenta fries. Enjoy!
Prep Time: 15 minutes
Cook Time: 35 minutes
Sakari Australian Shepherds
