Polenta and cod on Friday
(a "light" recipe)

Here is a reinterpretation, in a version more suited to a light cuisine, of a dish that is a classic of Friday: the cod with polenta!
Even in this recipe, as in all the light recipes, an important presence is that of vegetables that help to complete the sense of satiety, in this case fresh onions and tomatoes; not to mention the polenta!

I have indicated, as the amount of vegetables, one that I can not eat. But with onions and tomatoes, if you like, with abundant generosity: do not hurt!

Ingredients, per person:

Preparation:

Begin by putting to boil water for the polenta: Is the one that will require more time for cooking if prepared to perfection.
(When the water boils, add salt before and pour the polenta, take the opportunity to blanch the tomatoes ...)

Peel the tomatoes, cut them in half and set aside. Pit the olives and cut them in half.
Slice the onion and mince the garlic fine. Heat a pan with a little oil ct and then to soften the onion and garlic in medium-low heat and cover pan.

As soon as the onion is softened, add the cod and raise the heat. Brown it on both sides, then salt and pepper the fish and add the wine.

Add the olives and capers, mix and add the tomatoes with tomato paste. Just crush the tomatoes and mix.

Simmer a few minutes to cook the cod and to blend the flavors. Taste the sauce and season with salt and pepper if necessary.
Season with oregano and basil in small pieces (or if you prefer parsley).

Put the polenta in the center of the plate, dug it in the middle and place the cod covered with condiment on it.

Buon appetito!

• As the combination with the polenta is my favorite, it can be replaced with other flour, for example rice or couscous. And is also an excellent dish with boiled potatoes.
• Nutritional content: kcal 408.6, 32.4 grams protein, fat grams 9.8, 46.0 g carbohydrates