Cod with tomatoes, olives and polenta

Ingredients

• 0.8 cup olives black pitted
• 500 g filets fresh
• 0.5 cup regular corn instant
• 3 Tbs masa 
• 0.3 cup wine dry white
• 4 servings parsley fresh chopped
• 0.3 cup olive oil 
• 1 pinch oregano dry
• 4 servings oregano fresh chopped
• 1 pinch salt 
• 1 pinch salt 
• 1 pound canned tomatoes peeled
• 2 Tbsp water cold
• 0.5 tsp pepper white
• 0.3 cup wine 

Equipment

Directions

1. If the fillets are frozen, thaw them.
2. Mix corn flour, salt and white pepper.Dredge the fillets through the flour mixture, and saut them in the oil for 3 minutes on each side.
3. Sprinkle the fillets with white wine.
4. Add tomatoes and olives, cook for about 5 minutes.Before serving, season the fillets with oregano and parsley.To make polenta, bring the water to the boil, add wine, oregano and the salt. Gradually stir in the instant polenta and cook, stirring constantly, about 5 minutes or until done.
5. Add some boiling water if needed. Cool slightly and serv with the fish.