Calabrian Cod over Soft Polenta with Blistered Tomato and Soft Egg

Instructions

1. 01

   Bring 150 ml of water to a boil in a small saucepan with a pinch of salt. Whisk in the polenta in a slow stream. Reduce heat to low and cook, stirring occasionally, for 8 minutes until thick and pourable. Stir in 1 teaspoon of the olive oil. Cover and keep warm off the heat.

2. 02

   Bring a small pan of water to a gentle simmer. Lower the egg in carefully and cook 6 minutes 30 seconds for a soft, jammy yolk. Move to cold water.

3. 03

   Heat the remaining teaspoon of olive oil in a nonstick skillet over medium-high heat. Add the garlic and chili and sizzle 30 seconds.

4. 04

   Pat the cod dry, season lightly on both sides with salt and pepper, and lay it in the pan. Cook 3 minutes, then flip and add the cherry tomatoes, olives, and capers around the fish. Cook 3 more minutes — the cod will flake easily and the tomatoes will blister and burst.

5. 05

   Spoon the soft polenta into a shallow bowl. Slide the cod on top, then scatter the tomatoes, olives, and capers around it.

6. 06

   Peel and halve the egg and set both halves on the plate. Scatter the parsley, drizzle the lemon juice, and finish with a crack of black pepper.