Photo of Crispy polenta cod with roasted tomatoes by WW

Crispy polenta cod with roasted tomatoes

7 - 8
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
Less messy than egg and breadcrumbs, polenta makes a great coating for this fish supper.


Cherry Tomatoes

400 g, on the vine


3 clove(s), unpeeled

Thyme, Fresh

3 sprig(s)

Couscous, dry

180 g

Vegetable stock cube(s)

1 cube(s), 200ml

Cod, raw

4 fillet(s), medium

Polenta, Dry

60 g

Calorie controlled cooking spray

4 spray(s)


200 g, young leaf


½ zest(s) of 1, Finely grated


  1. 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.
  2. 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.
  3. 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.
  4. 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.