Happy Fish Friday all!
It’s still a bit chilly right?
Spring is certainly taking it’s time to warm up that’s for sure but it doesn’t mean you can’t have some hearty food to warm and nourish your body. My crunchy cod is seriously moreish, I can’t describe how light yet filling it is, paired with soft butter beans, it’s sure to warm your spirits right through.
I have used polenta for my coating as it’s gluten free and actually gives a crisper finish to your fish. My recent trip to Milan inspired me to use polenta as well, it’s such a staple out there but quite underused here. Considering that it’s stocked in most supermarkets now, I would like to show you just how versatile it is. It can be a yummy substitute for mash, cakes, cookies and coatings for meat and fish. You can’t go wrong here guys, this meal won’t leave you feeling the least bit sluggish but rather satisfied and nourished. Butter beans contain a good source of iron, zinc and magnesium as well as providing you with fibre and energy. The prep is minimal which is perfect after a long day in the middle of the week.
All you need is:
For the Crunchy Cod:
2 Wild Cod fillets, sliced into medium chunks and patted dry with kitchen towel
2 tablespoons of polenta
1 teaspoon of Himalayan salt and cracked black pepper
2 tablespoons of grass fed ghee (surthrival or pukka are good choices)/organic avocado oil (olivado is a great one to try)
For the Butter Bean Stew:
1 can of organic butter beans, thoroughly washed and drained
1 tablespoon of avocado/olive oil
5 slices of chorizo, diced finely (optional)
1 teaspoon of Himalayan sea salt and cracked black pepper
1 teaspoon of sweet smoked paprika
2 tablespoons of sweetcorn, washed and drained
1 garlic clove, crushed
1 onion, finely diced
1 teaspoon of tomato purée
½ cup of water
2 tablespoons of finely shredded wild garlic (optional)
1 tablespoon of red chilli flakes (optional)
Start by heating your pan over a moderate heat and sweat off your diced onion and garlic clove for a couple of minutes. Once softened, add in your diced chorizo, sweet smoked paprika, sweetcorn and tomato puree and mix in for a further five minutes, turning the heat down.
Add in your butter beans, seasoning and water and bring to the boil. Simmer for at least ten minutes until your stew has thickened.
Whilst that’s happening, you can get your crunchy cod going. In a separate frying pan heat your oil over a medium heat, season your cod fillets and lightly dust with your polenta.
Place it gently but swiftly in your pan and cook on each side for at least 5 minutes (or until the flesh becomes opaque rather than translucent). Once cooked through, remove your cod with a slotted spoon and let the excess oil seep out by placing it on a plate lined with some kitchen paper.
You are now ready to assemble your dish (my favourite part!) by pouring a decent ladle full of your stew in a bowl and top with your crunchy cod. I personally love to top mine with some finely shredded wild garlic for that extra savouriness, mmm. This dish is perfect on workout days as well as it’s fully of energy boosting goodness! Hope you enjoy it guys.