Sundried Tomato Polenta Bowl with Greens and Herb Baked Fish

Preheat oven to 425˚F. Place ﬁsh in a ﬂat baking dish, skin side down. Rub both sides using 2 teaspoons of the olive oil. Sprinkle top with thyme and cheese. Bake for 10 minutes, or until ﬁsh ﬂakes easily with a fork.
While the ﬁsh is baking, prepare polenta according package instructions. When polenta reaches the desired consistency, stir in the sun-dried tomato pesto.
While the ﬁsh is baking and the polenta is simmering, heat a large skillet over medium-low heat. Add the remaining olive oil to coat the pan, and then add the collard greens and cook, tossing often with tongs, until greens are wilted, about 5 minutes. Season with salt and pepper.
To serve, spoon the polenta into 4 bowls, and top each bowl with a ﬁllet of ﬁsh and a serving of the collard greens.

Banner Image:

SundriedTomatoPolentawithGreensandFish_KT.jpg

Grain:

Corn [1]

Ingredients:

1 pound fresh halibut, cod, or salmon

4 teaspoons olive oil, divided

1 teaspoon dried thyme

¼ cup grated Parmigiano-Reggiano

1 cup whole grain polenta or whole grain corn grits

Scant ½ cup prepared Sun-dried Tomato Pesto [2] (or substitute any homemade or store bought pesto)

2 bunches collard greens, washed and chopped

¼ teaspoon salt

¼ teaspoon pepper

Active time:

30 minutes

Yield:

4 servings

Nutrition:

Calories: 420, Total Fat: 20g, Saturated Fat: 3.5g, Sodium: 370mg, Carbohydrate: 33g, Fiber: 10g, Total Sugar: 1g (Added Sugar: 0g), Protein: 29g

Author:

An Oldways recipe, courtesy of Kelly Toups

Diet:

Mediterranean Diet

Recipe tags:

Staff Favorites

Course:

Main dishes

Meal:

Dinner

Dietary choice:

Gluten-free

Rating:

Description:

A spoonful of pesto stirred into polenta instantly transforms the ﬂavor of the dish. If you don’t have sun-dried tomato pesto, feel free to substitute your own favorite homemade or store bought pesto.

Serving Size:

1/4 recipe