Cod Fillet on Lime Mozzarella Polenta

For the cod fillet on lime-mozzarella polenta, start by preheating the oven to 180 °C and buttering a baking tray. Spread the finely chopped shallots and garlic evenly on it with the thyme sprigs, add the fish, season with salt and pepper and pour on the white wine.

Now cover the tray with aluminum foil and steam in the oven for about 15-20 minutes until soft. Remove the fillets, keep warm, strain the stock, reduce by half and add the butter just before serving and season with salt and pepper to taste.

For the polenta, first sauté the diced shallots in butter, deglaze with white wine and add the clear soup, milk, bay leaf and rosemary. Stir in the polenta and continue stirring until it comes to a boil, then reduce the heat and let it swell for about 20 minutes.

Then season the polenta with salt, grated Parmesan, lime zest and freshly ground pepper. At the very end, mix in the diced mozzarella so that it remains slightly chunky.

Place the cod fillet on lime mozzarella polenta and enjoy!

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