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Home : Recipes : Skrei with Polenta and Ratatouille

Skrei with Polenta and Ratatouille

In this recipe, the cod is cooked with the sweet aroma of rosemary and served with healthy, flavorful vegetables in a ratatouille. Polenta completes the dish. All our recipes are sourced fromgodfisk.no

Photo: Studio DreyerHensley

  • Time required: 60 min
  • Difficulty: Medium

Ingredients

Polenta

Ratatouille

Method

  • Scrape the cod skin well and make cuts about 1 cm apart.
  • Finely chop garlic and rosemary.
  • Sear the cod portions in sunflower oil with the skin side down until the skin is crispy and the fish is just cooked through, about 3-4 minutes.
  • Add garlic, rosemary, and butter to the pan halfway through cooking.

Polenta

  • Finely chop shallots.
  • Bring chicken broth to a boil and add shallots.
  • Stir in polenta and cook while stirring constantly for about 20 minutes.
  • Stir in double cream, butter, and grated Parmesan.
  • Season with salt and pepper to taste.

Ratatouille

  • Finely chop shallots and chili, roughly chop tomato, and cut pepper, pumpkin, celeriac, parsley root, and zucchini into cubes.
  • Sauté shallots and tomato paste in olive oil for 1-2 minutes.
  • Add chili, tomato, and pepper, and let it simmer for about 15 minutes.
  • Mix in pumpkin, celeriac, and parsley root, and cook for 2-3 minutes.
  • Add zucchini and chopped parsley, and bring to a boil.
  • Season with salt and pepper to taste.

Serving

  • Serve the cod with polenta and ratatouille on the side.

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