Our weekly Real Meal offers you a healthy dinner idea, using our favorite organic and all-natural products. (And featuring products from our Weekly Real Deals!) This week, try this restaurant-worthy meal that comes together with just a handful of ingredients. Blackened Pacific Cod with Polenta and Grape Tomatoes is made using Wild for Salmon Pacific cod loin. Enjoy!

1. Preheat oven to 350 degrees F.
2. Place grape tomatoes onto a large square of aluminum foil. Drizzle olive oil over tomatoes and top with some chopped garlic, fresh thyme, and salt. Wrap the foil tightly to keep juices inside, set on a baking sheet, and bake in the preheated oven until tomatoes are tender, about 30 minutes. Cool slightly.
3. Meanwhile, lightly coat 1 lb cod with spray oil or extra virgin olive oil. Pour about 2 tbsp of blackened seasoning blend on dry plate and carefully coat each side of the fish with seasoning. (Or use your favorite cajun seasoning, or simply a dusting of smoked paprika.)
4. Pre-heat a large, flat-bottomed pan over medium high heat, add a drizzle of oil, and cook cod until heated through and flaking at the edges, flipping once halfway through cooking.
5. In a separate skillet, pan-fry polenta in a small amount of oil, until just browned and heated through. Serve polenta alongside cod, topped with roasted tomatoes.