four 5-6oz portions of Alaska cod
1 cup sliced yellow onion
4 cloves crushed garlic
1 Tablespoon capers
2 cups lobster stock or chicken stock
1 cup canned tomatoes crushed
1 1/2 Tablespoons Extra Virgin Olive Oil
3 Tablespoons flour for dusting
Salt and pepper
Ingredients: Soft Polenta
1/2 cup polenta
1/4 cup semolina flour
4 Tablespoons unsalted butter
1/4 teaspoon red chili flakes
1 cup water
2 cups heavy cream
Salt to taste
recipe courtesy of Chef Dustin Trani
Measure and portion all ingredients. Start with the polenta by adding the water and cream to a medium sauce pot and bring to a simmer. Once liquid is simmering slowly add semolina, polenta and chili flakes while whisking then turn heat to low continue mixing and scraping the bottom of the pan every few minutes. Allow to cook on low for 45min - 1 hour until mixture thickens to the thickness of pancake batter. If mixture becomes too thick, add more water. To finish, mix in butter and season with salt to taste. Cover and set aside.
Pat dry cod fillets with paper towels, then season on all sides with salt and pepper. Take the seasoned cod and dust with flour on all sides and pat off excess flour. Heat a large non stick pan with olive oil on medium high heat. Once pan is hot, sear cod on all sides until golden brown. Remove cod from pan and set aside.
To the pan add garlic, capers, and onion. Cook on medium heat until light brown. Add tomato and 1 cup of stock to pan, reserving 1 cup of stock if pan sauce becomes too thick. Combined all ingredients in the pan and place cod back in. Spoon tomato mixture over cod. Cover and bring to a simmer on medium heat and let cook for 6-8 minutes until the cod is cooked through and starts to flake apart. Remove cover and reduce pan sauce until it thickens enough to coat the cod. Season pan sauce to taste and set aside.
To plate, stir polenta and spoon onto a large serving platter. Top polenta with cod and pan sauce. Finish dish with a drizzle of extra virgin olive oil and fresh oregano leaves if desired, then enjoy!