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Recipe

Butter-Basted Spiced Cod with Polenta

Scott Phillips

Servings: 4

Baking cod in melted butter adds a richness to the fish that nicely balances the heat from the harissa, a North African paste made of ground dried chile peppers, garlic, olive oil, and spices.

Ingredients

  • 1-1/2 tsp. crushed whole coriander seeds or ground coriander
  • 2 medium lemons, 1 finely grated to yield 1/2 tsp. zest and squeezed for 2 Tbs. juice, the other cut into wedges
  • Kosher salt
  • 1 cup cornmeal
  • 3 oz. (6 Tbs.) unsalted butter
  • 4 6-oz. pieces cod loin
  • Freshly ground black pepper
  • 2 Tbs. harissa paste
  • 2 tsp. coarsely chopped cilantro or parsley

Nutritional Information

      Calories (kcal) : 490
      Fat Calories (kcal): 240
      Fat (g): 27
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 110
      Sodium (mg): 490
      Carbohydrates (g): 30
      Fiber (g): 3
      Protein (g): 30

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Heat a 3-quart saucepan over medium heat. Add the coriander and stir until fragrant, about 30 seconds. Add 3 cups of water, the lemon zest, and 1 tsp. salt; turn the heat up to medium high. Whisk in the cornmeal and cook, stirring often, until thick and creamy, about 20 minutes. (If the polenta gets too thick, loosen with a little hot water.)
  • Meanwhile, melt the butter in a small saucepan. Season the fish lightly with salt and pepper and arrange in a 9×13 baking dish with space between each piece. Remove the butter from the heat, stir in the harissa and lemon juice, and pour it over the fish. Bake, basting every 5 minutes or so, until cooked through (the fish will flake easily), about 15 minutes. If necessary, cover with foil to keep warm.
  • Divide the polenta among 4 shallow bowls or plates. Top with the fish and spoon the butter over the fish. Top with the cilantro or parsley and serve with the lemon wedges.

Reviews

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Reviews

  • scoutabout | 06/02/2016

    This was fabulous!! My whole family loved it, even the kids!

  • Shoe50 | 08/21/2015

    My husband and I just loved this fish. My only problem with it was I couldn't find harissa paste so I used chili paste instead. It was so good, just the right amount of heat. Will definitely make this again.

  • Shoe50 | 08/21/2015

    My husband and I just loved this fish. My only problem with it was I couldn't find harissa paste so I used chili paste instead. It was so good, just the right amount of heat. Will definitely make this again.

  • user-3705037 | 10/26/2014

    We have made this twice now and really loved this recipe! I have used cod and sea bass, the sauce has such a nice flavor. I did use both mild and spicy harissa and that had just a slight kick. This is such a keeper.

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