Recipe for Roast Cod Fillets with Tomatoes, Basil and Olive Oil 
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Yield:
4 servings
Ingredients:
Amount Ingredient
2 tbl Fine polenta flour
2 tbl Plain flour
Salt and freshly ground black pepper
4 x 175 g pieces cod fillet with skin, (175 to 200) on
2 tbl Vegetable oil
----------------- TOMATO AND BASIL SALSA ----------------
4 lrg Plum tomatoes, skinned and seeded, up to 6
1 x Red onion, peeled
1 x Garlic clove, peeled and crushed
Grated zest and juice of 1 lime
125 ml Olive oil
Instructions:
Instructions: Preheat the oven to 240C/475/gas 9. Mix the polenta flour and plain flour on a large plate and season with salt and freshly ground black pepper. Coat the pieces of fish all over with the flour mixture, shaking off the excess.

Heat the vegetable oil in an ovenproof frying pan. Add the fish and cook for 30 seconds on each side to sear. Transfer the pan to the oven and roast the fish for 7-9 minutes until just cooked.

Meanwhile, make the salsa. Finely dice the tomatoes and onion and place in a bowl. Stir in the garlic, lime zest, lime juice and oil and season with salt and freshly ground black pepper. Transfer the fish to warmed serving plates. Mix the basil leaves into the salsa, then spoon over the fish to serve.

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