Name: Roast Cod Fillets with Tomatoes, Basil And Olive Oil
Ingredients: 2 tb Fine polenta flour; 2 tb Plain flour; Salt and freshly ground black pepper; 4 175 g pieces cod fillet with skin; (175 to 200); ; on; 2 tb Vegetable oil; 4 lg Plum tomatoes; skinned and seeded,; ; up to 6; 1 Red onion; peeled; 1 Garlic clove; peeled and crushed; Grated zest and juice of 1 lime; 125 ml Olive oil; 20 Fresh basil leaves; torn into small; ; pieces

Why is holiness important? 1. The voice of God in Scripture plainly commands it. 2. This is one grand end and purpose for which Christ came into the world. 3. This is the only sound evidence that we have a saving faith in our Lord. 4. This is the only proof that we love the Lord Jesus Christ in sincerity. 5. This is the only sound evidence that we are true children of God. 6. This is the most likely way to do good to others. 7. Our present comfort depends much upon it. 8. Without holiness on earth we shall never be prepared to enjoy.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Food networ, Food4	4	servings

INGREDIENTS

2	tb	Fine polenta flour
2	tb	Plain flour
		Salt and freshly ground black pepper
4		175 g pieces cod fillet with skin; (175 to 200)
		; on
2	tb	Vegetable oil
4	lg	Plum tomatoes; skinned and seeded,
		; up to 6
1		Red onion; peeled
1		Garlic clove; peeled and crushed
		Grated zest and juice of 1 lime
125	ml	Olive oil
20		Fresh basil leaves; torn into small
		; pieces

INSTRUCTIONS

TOMATO AND BASIL SALSA
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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