Sicilian Cod alla Ghiotta over Soft Polenta with Olives, Capers and Currants
A Sicilian "gluttonous-style" cod, simmered briefly with green olives, capers, currants, and pine nuts in a tomato-onion base, served over soft yellow polenta. Cod is among the densest natural sources of iodine — one fillet covers most of a daily target.
- Prep
- 7 min
- Cook
- 18 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 1fillet (5.5 oz / 155g)cod
- 1/3cup (50g dry → 200g cooked)polenta (cornmeal), instant
- 1cup (240ml)water (for polenta)
- 1small (~80g)yellow onion, sliced thin
- 1small (~120g)tomato, chopped (or 1/2 cup canned)
- 8(~25g)green olives, pitted and halved
- 1tbsp (9g)capers, drained
- 1tbsp (10g)dried currants
- 1tbsp (8g)pine nuts, toasted
- 1.5tbsp (21g)extra virgin olive oil
- 2cloves (6g)garlic, sliced
- 1tsp (1g)dried oregano
- 2tbsp (8g)parsley, chopped
- 1/4tsp (1.5g)sea salt
- 1/8tspblack pepper
Instructions
- 01
Bring 1 cup water with a pinch of salt to a boil in a small saucepan. Whisk in the polenta in a slow stream, lower heat to low, and cook 3-5 minutes until soft and creamy. Stir in 1/2 tbsp olive oil and cover off heat.
- 02
Heat the remaining 1 tbsp olive oil in a wide skillet over medium heat. Add the sliced onion and a pinch of salt; cook 5 minutes until soft and translucent.
- 03
Add the garlic and oregano; cook 30 seconds.
- 04
Stir in the chopped tomato, olives, capers, and currants. Simmer 4 minutes until the tomato breaks down into a loose sauce.
- 05
Pat the cod dry, season with salt and pepper, and nestle it into the sauce. Cover and simmer 6-7 minutes until the cod flakes.
- 06
Spoon the polenta onto a plate, slide the cod and ghiotta sauce on top, and finish with the toasted pine nuts and chopped parsley.
Nutrition (per serving)
- Calories
- 504kcal
- Protein
- 30g
- Carbs
- 50g
- Fat
- 17g
- Fiber
- 5g
- Selenium
- 38mcg
- Zinc
- 1.5mg
- Iron
- 2.5mg
- B12
- 1.5mcg
- Iodine
- 145mcg
- Sodium
- 760mg