1. Peel the scallion for polenta and chop finely. In a large saucepan melt ½ tsp. Butter, simmer the scotille in it, then cook with the chicken broth. Boil the bouillon, stir in maize, reduce the heat and boil the polenta for about 20 minutes with constant stirring. Then stir in the cream, Parmesan and residual butter and season the polenta with salt and pepper.
2. Peel and chop the shallot for the ratatouille. Heat the olive oil in a pot, sauté the scallion, add tomato puree and roast for a few minutes. Remove stalks of tomatoes, chop tomatoes roughly. Peel carrot, pumpkin, carrot and parsley root and cut into cubes. Place the vegetables in the pan, mix well and steam in about 15 minutes. In the meantime, clean the courgettes and cut into fine slices. Chop parsley. Add the courgettes, boil the ratatouille again, add the parsley and taste the vegetables with salt and pepper.
3. Rinse the skin thoroughly and dry. Cut into 4 equal pieces, season with salt and pepper. Cut the skin sides at intervals of approx. 1 cm each. Peel the garlic cloves and finely chop them. Heat oil in a large skillet and fry the fish pieces on the skin side in about 3-4 minutes. The fish should then almost be cooked. After about half the bratzeit butter, garlic and rosemary with in the pan give. Fold the fillets carefully and fry in a further 1-2 minutes.
4. Serve the Norwegian cod with the skin side facing up, dress with ratatouille and polenta.