Garden skillet with codfish fillets

Podravka Ajvar relish is usually served as a side dish to meats, such as grilled meats, though it is also a perfect accompaniment to fish and vegetable dishes. A great example is this garden skillet with fried codfish fillets made a little spicy thanks to Podravka Hot Ajvar.

  • 40 min
Garden skillet with codfish fillets


  • 600 g frozen codfish fillets, thawed
  • 1 tbsp lemon juice
  • 50 g smooth wheat flour
  • oil to fry the fish
  • 50 g chopped onion
  • 3 tbsp olive oil
  • 600 g zucchini
  • 390 g tinned chopped tomatoes
  • 200 g tinned sweet corn
  • 1 clove garlic, crushed
  • 2-3 tbsp Podravka Hot Ajvar
  • salt
  • ground black pepper, to taste

For polenta

  • 900 ml water
  • salt
  • 3 tbsp olive oil
  • 225 g corn grits

To serve

  • 100 g grated feta cheese


  1. Slice fish into pieces, salt, sprinkle with lemon juice and dredge in flour. In hot oil, fry fish on both sides until golden.
  2. Fry onions in oil, add cubed zucchini and sauté until zucchini is soft. Add chopped tomatoes, corn, garlic, Podravka Hot Ajvar, salt, pepper and sauté covered over a low heat for about 10 minutes.
  3. In boiling salted water, add oil and corn grits and cook for several minutes. Pour the cooked polenta into a greased mould.
  4. Sprinkle sautéed vegetables with grated feta cheese and serve with the warm polenta.

Chef's tip: Podravka Ajvar will give this garden skillet a piquant and slightly spicy taste.