Pan-fried cod fillet with polenta mousse, anchovies, fried capers and candied tomatoes.
There are few sights more welcoming than a plate of fish with gleaming, golden skin, making this stunning seafood recipe the perfect dish to delight your guests. Matteo Metullio’s pan-fried cod fillet recipe is served atop a mound of creamy polenta mousse, which in turn is studded with crisp fried capers, candied tomatoes and succulent slices of anchovy. The chef recommends Cantabrian anchovies above all others, an area known in particular for the size and quality of its fish.
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