Norwegian cod fillet with parsley and garlic sauce, crispy polenta and onion compote

Wash and finely chop the parsley. Peel and thinly slice the onions.

In a frying pan heat the honey, add the thinly sliced onions and 2 pinches of salt. Cook gently for 5 minutes.

Add the cider vinegar and continue to cook until all liquid has evaporated.

In a pan, boil the milk with a pinch of salt and pepper. Then add the polenta. Stir continuously for 3 minutes. Add butter to soften the polenta. Put this to one side to cool down.

In a frying pan with olive oil, brown the polenta discs for 2 minutes on each side. Put to one side and keep warm.

In another frying pan with olive oil, brown off the cod fillets skin side down for 2 minutes until crispy. Turn them over and finish cooking for 4 minutes.

Add butter when the cod is nearly done. When the butter is quite frothy, pour generously over the cod.

Add garlic and parsley and season with salt and pepper. Cook for 30 seconds and serve immediately.

Place the onion compote and polenta discs in a plate with the cod fillet and sprinkle with the hot butter.