Crispy polenta cod with roasted tomatoes
400 g, on the vine
3 clove(s), unpeeled
Vegetable stock cube(s)
1 cube(s), 200ml
4 fillet(s), medium
Calorie controlled cooking spray
200 g, young leaf
½ zest(s) of 1, Finely grated
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the tomatoes, garlic and thyme in a baking dish. Roast for 15 minutes.
- Meanwhile, tip the couscous into a heatproof bowl and pour over the stock. Stir, cover with a plate and set aside for 10 minutes to absorb the stock.
- While the couscous is absorbing the stock, coat the cod fillets in the polenta. Set a large frying pan over a medium-high heat and mist with cooking spray. Fry the cod for 3 minutes on each side, or until golden and cooked through.
- Fluff up the couscous with a fork and season. Divide among 4 plates and serve with the cod, spinach and roasted tomatoes, sprinkled with the orange zest.