Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the eggplant and zucchini into approximately 1.5 cm cubes. Finely chop the onion, crush the garlic, and halve the cherry tomatoes. Pat the cod dry, divide it into 4 portions, and season both sides with 1 g of salt and the smoked paprika. Wash the lemon; finely grate the zest, then squeeze out the juice. Chop the parsley.
Cook the polenta
Bring 900 ml of water to a boil in a pot and add 2 g of salt. Slowly pour in the polenta, whisking constantly. Reduce the heat and cook, stirring frequently, for 20 to 25 minutes, until thick and smooth. If it starts to splatter, lower the heat; cover the cooked polenta and set it aside.
Sauté the vegetables
While the polenta cooks, heat the olive oil in a large, deep skillet over medium-high heat. Add the eggplant and sauté for 5 minutes, stirring occasionally so the cubes develop golden spots. Add the zucchini and onion and sauté for another 4 minutes. Stir in the garlic and tomato paste and cook for 30 seconds.
Simmer the tomatoes and cod
Add the cherry tomatoes, capers, and remaining 2 g of salt to the skillet. Stir and cook uncovered for 5 minutes, until the tomatoes release their juices and the vegetables soften but do not fall apart. Stir in half of the lemon juice. Place the cod portions on top of the vegetables, cover the skillet, and simmer over low heat for 7 to 9 minutes. The fish is done when opaque and easily flakes apart.
Finish and serve
Stir the grated lemon zest and the remaining lemon juice into the polenta. Taste the vegetable sauce; if it needs more acidity, add a few extra drops of the measured lemon juice. Divide the polenta among plates, top with the vegetables and cod, and sprinkle with parsley.
