Crispy Lemon Cod Polenta Trays with Saffron Pea Yogurt

Crispy Lemon Cod Polenta Trays with Saffron Pea Yogurt 🍋🌿 This is a bright tray dinner with flaky lemon cod, crisp golden polenta and a cool pea yogurt sauce warmed with a tiny pinch of saffron. It is simple enough for a weeknight, but the colors and textures make it feel like a proper little restaurant plate. Yield: 4 servings Time: 20 minutes prep, 25 minutes cooking Ingredients: For the cod and polenta tray: • 4 skinless cod fillets, about 140-160 g each • 600 g firm cooked polenta, chilled and sliced into 1.5 cm slabs • 3 tbsp olive oil, plus extra for the tray • finely grated zest of 1 lemon • 2 tbsp lemon juice • 1 garlic clove, finely grated • 1 tsp Dijon mustard • 55 g panko breadcrumbs • 2 tbsp chopped parsley • 1 tsp fennel seeds, lightly crushed • 1/2 tsp fine sea salt, plus extra to taste • black pepper • 1 small fennel bulb, very thinly sliced, or a handful of fennel fronds • lemon wedges, to serve For the saffron pea yogurt: • 180 g frozen peas • 180 g thick Greek-style yogurt • 1 small pinch saffron threads • 1 tbsp hot water • 1 tbsp lemon juice • 1 tsp Dijon mustard • 1 tbsp olive oil • 2 tbsp chopped parsley or dill • salt and black pepper Method: 1. Heat the oven to 220 C. Put a sturdy baking tray in the oven for 5 minutes so it starts hot. Toss the polenta slabs with 2 tbsp olive oil, a pinch of salt and black pepper. 2. Carefully remove the hot tray, brush it with a little extra oil, then add the polenta in one layer. Roast for 12 minutes, turning once if the underside is already golden. The edges should begin to crisp while the middle stays creamy. 3. Meanwhile, mix lemon zest, lemon juice, garlic, Dijon and 1 tbsp olive oil. Pat the cod dry, season lightly, brush with the lemon mixture and press panko, parsley and fennel seeds over the top. Keep the crumb layer loose rather than packed down so it bakes crisp. 4. Slide the cod onto the tray beside or on top of the polenta. Roast for 10-12 minutes, depending on thickness, until the cod flakes easily and the crumb is golden. If the crumb needs more color, give it 1-2 minutes under a hot grill, watching closely. 5. For the sauce, cover the saffron with 1 tbsp hot water and leave it for 5 minutes. Blanch the peas for 2 minutes, drain well, then blend or mash with yogurt, saffron water, lemon juice, Dijon, olive oil, herbs, salt and pepper. Keep some texture if you like a rustic sauce. 6. Finish the tray with shaved fennel or fennel fronds, extra herbs and lemon wedges. Spoon the saffron pea yogurt beside the cod or drizzle lightly over the hot polenta. Serving and storage: Serve with a crisp green salad, cucumber ribbons or roasted tomatoes. Leftover cod is best eaten cold in a salad the next day. Reheat polenta separately in a hot oven or dry pan so the edges come back to life. Avoid microwaving the assembled tray if you want the crumb and polenta to stay crisp. Save this one for a lighter dinner with proper crunch and a bright green sauce. ✨ Tasteloom.club - easy recipes for everyday cravings