Ling Cod with Creamy Parmesan Polenta

• Season fish with salt and pepper. In a large nonstick skillet, heat oil over a medium-high heat.
• Add butter let melt, then add fish and cook until opaque in the center, about 2 1/2 minutes per side.
• Transfer the fish to a platter and tent with foil to keep the fish warm.
• If needed add oil in the same skillet; add onion and garlic and sauté for 2 minutes.
• Add the vermouth and cook until reduced by half, about 2-3 minutes.
• Add the tomatoes, olives and capers and crushed red pepper, and cook for 3 minutes more.
• Stir in the spinach and cook until it is just wilted. Adjust seasonings if needed.
• Spoon the sauce over the fish.

• Bring water and cream to boil. Watch closely as it will boil over if unattended. In heavy-bottomed 4-quart saucepan over medium-high heat.
• Stir in salt and baking soda. Slowly pour polenta into water in a steady stream, while stirring back and forth with wooden spoon or rubber spatula.
• Bring mixture to boil, stirring constantly, about 1 minute. Reduce heat to lowest possible setting and cover for 5 minutes. Whisk polenta to smooth out any lumps that may have formed, about 15 seconds. Make sure to scrape down sides and bottom of pan.
• Cover and continue to cook, without stirring, until grains of polenta are tender but slightly al dente, about 25 minutes longer. Polenta should be loose and barely hold its shape but will continue to thicken as it cools.
• Remove from heat, stir in butter and Parmesan, and season to taste with black pepper. Let stand, covered for 5 minutes.

• Preheat oven to 400°F. In a large bowl toss broccolini and cauliflower with olive oil and garlic. Season with salt and pepper.
• Roast 10 minutes, stir and roast an additional 5-10 minutes or until vegetables are just al dente.

On a warm plate, spread a generous amount of Creamy Parmesan Polenta. Place the Ling Cod on top. Garnish with a spoonful of Roasted Cauliflower and Broccolini on the side. Serve immediately with a glass of Merlot.