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Photo of Crispy polenta cod with roasted tomatoes by WW

Crispy polenta cod with roasted tomatoes

7
Points® value
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
Less messy than egg and breadcrumbs, polenta makes a great coating for this fish supper.

Ingredients

Cherry Tomatoes

400 g, on the vine

Garlic

3 clove(s), unpeeled

Thyme, Fresh

3 sprig(s)

Couscous, dry

180 g

Vegetable stock cube

1 cube(s), 200ml

Cod, raw

4 fillet(s), medium

Polenta, Dry

60 g

Calorie controlled cooking spray

4 spray(s)

Spinach

200 g, young leaf

Orange

½ zest(s) of 1, Finely grated

Instructions

  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.

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