Polenta with Cod and Tomatoes – Red Pepper Sauce

1This dish is really easy to make, but tastes like you’ve been cooking all afternoon. Delicious baked polenta with feta, flaky cod fillets, and a rich sauce made with roasted red peppers, sundried tomatoes, capers and toasted pinenuts.

Sound complicated? Nope – keep reading to see how easy it is!

Here’s How to Do it:

Preheat the oven to 400° –

Slice the polenta into eight slices.

Sprinkle the Greek seasoning evenly on both sides and gently press.

Melt 2 tablespoons butter in a heavy skillet. Gently sauté the polenta rounds until they are lightly brown.

Place the rounds in a shallow casserole dish.

Top with feta and bake

for about 10 minutes, or until the cheese is golden.

In the same skillet you cooked the polenta, heat the olive oil and sauté the onions, sundried tomatoes and red peppers.

When the onions are translucent, add the canned tomatoes and simmer for about 10 to 15 minutes.

Let the sauce thicken up some. Add the Greek Spice, smoked paprika, sweet vermouth, capers and the remaining butter.

Simmer another 15 minutes.

Gently pat the fish dry,

then place in the sauce and simmer, covered for five to 10 minutes, or until the fish is flaky but moist.

Serve two polenta rounds on a deep plate,

add a fish fillet and 1/4 of the sauce.

Top with fresh grated parmesan cheese and 1/4 of the pinenuts.

© Copyright 2022 The Lazy Gastronome

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Polenta with Cod and Tomato-Roasted Pepper Sauce

Super easy dish that tastes like it took all day!

Course: dinner, Main Course, main dish

Cuisine: American, seafood

Keyword: capers, cod, feta, fire roasted peppers, fish, onions, parmesan, pinenuts, polenta, sundried tomatoes, tomatoes

Servings: 4 servings

Author: HelenFern

Ingredients

• 1 18 oz package premade polenta tube
• 4 tablepsoons butter
• 1 Tablespoon olive oil
• 2 tablespoons crumbled feta cheese
• 2 teaspoons Greek Seasoning blend
• 1 teaspoon smoked paprika
• 1/2 cup chopped fire roasted red peppers (I used jarred)
• 3/4 cup chopped onion
• 1/4 cup chopped sundried tomatoes
• 1 14oz can fire roasted tomatoes
• 1/3 cup sweet vermouth
• 2 Tablespoons capers
• 4 6 oz cod fillets
• Fresh parmesan for garnish
• 4 Tablespoons toasted pinenuts

Instructions

1. Preheat the oven to 400° - 

2. Slice the polenta into eight slices. Sprinkle 1 teaspoon of the Greek seasoning evenly on both sides and gently press. 

3. Melt 2 tablespoons butter in a heavy skillet. Gently sauté the polenta rounds until they are lightly brown.

4. Place the rounds in a shallow casserole dish. Top with feta and bake for about 10 minutes, or until the cheese is golden.

5. In the same skillet you cooked the polenta, heat the olive oil and sauté the onions, sundried tomatoes and red peppers.

6. When the onions are translucent, add the canned tomatoes and simmer for about 10 to 15 minutes.

7. Let the sauce thicken up some. Add the Greek Spice, smoked paprika, sweet vermouth, capers and the remaining butter.

8. Simmer another 15 minutes.

9. Gently pat the fish dry, then place in the sauce and simmer, covered for five to 10 minutes, or until the fish is flaky but moist.

10. Serve two polenta rounds on a deep plate, add a fish fillet and 1/4 of the sauce.

    Top with fresh grated parmesan cheese and 1/4 of the pinenuts. 

Recipe Notes

To toast the pinenuts, heat a heavy cast iron skillet on high, no oil - just dry. Add the nuts and shake the pan over the heat until the nuts are just slightly browned and aromatic. Pour into a cup and allow to cool. 

© Copyright 2022 The Lazy Gastronome

NOTE: To toast the pinenuts, heat a heavy cast iron skillet on high, no oil – just dry. Add the nuts and shake the pan over the heat until the nuts are just slightly browned and aromatic. Pour into a cup and allow to cool.

Here are some things that are perfect to use for this recipe!

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#cod
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