Cod “Aglio e Olio” with Polenta

Preheat the oven to 180°C. Season the cod fillets with salt and pepper and rub with a little olive oil before coating them in smoked paprika. Pop them on a lined baking tray and set aside for 5 mins.

Meanwhile, thinly slice the garlic and chillies and finely chop the parsley. Remove the stalks from the cavolo nero and finely chop them. Roughly chop the leaves.

Set a pan over a medium heat and add plenty of olive oil, enough to cover the bottom of the pan. Once just warm, add the garlic and chilli and gently cook for 5-6 mins. At this point, add the cavolo nero stems and leaves and add a splash of water. Season with salt and cook until the greens are nicely wilted. Finish with the parsley.

Slide the cod into the oven for 9-11 mins or until cooked and flaky.

Add the milk to a saucepan with the water and bring to a boil. Reduce to a simmer and whisk in the polenta. Cook for 6-7 mins or until the polenta is thick, creamy and has lost its raw bite. Whisk in the butter, season with salt and pepper and add some lemon zest to finish.

Divide the polents between warm plates and top with a cod fillet. Squeeze the juice of a whole lemon into the greens and then tip over the cod, adding lots of the garlicky, spicy oil. Serve with extra lemon wedges and get stuck in.