Sundried Tomato Polenta Bowl with Greens and Herb Baked Fish
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.
Active time
30 minutesTotal time
30 minutesYield
4 servingsServing Size
1/4 recipeNutrition
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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 (or substitute any homemade or store bought pesto)
2 bunches collard greens, washed and chopped
¼ teaspoon salt
¼ teaspoon pepper
Instructions
- 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.
An Oldways recipe, courtesy of Kelly Toups
Nutrition
Calories: 420Total Fat: 20g
Saturated Fat: 3.5g
Sodium: 370mg
Carbohydrate: 33g
Fiber: 10g
Total Sugar: 1g (Added Sugar: 0g)
Protein: 29g
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