Pesto fish fillets with creamy polenta
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Time to make:
50 mins, prep 30 mins, cook 20 mins
$4.28 per serve
(at time of publication)
Full ingredients list:
- 2 cups salt-reduced chicken stock
- 2 cups reduced-fat milk
- 1 cup polenta (not instant)
- 1/4 cup finely grated parmesan
- 275g baby roma truss tomatoes
- 4 x 150g fillets thick white fish
- 1 bunch basil leaves
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons finely grated parmesan
- 1 clove garlic, crushed
- 1/2 teaspoon caster sugar
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ºC.
Step 2 Make pesto: put basil leaves, lemon juice, vinegar, oil, parmesan, garlic and sugar into a food processor and process until a thick paste forms. Set aside.
Step 3 Put tomatoes onto a baking paper-lined tray. Spray with oil. Bake for 10 minutes or until skin splits.
Step 4 Pour stock and milk into a large saucepan and bring to the boil. Slowly add polenta in a steady stream, stirring constantly. Reduce heat to low and continue to stir mixture until thick, smooth and soft. Stir through parmesan and season with freshly ground black pepper.
Step 5 Spray fish fillets with oil. Heat a frying pan over medium-high heat until hot. Add 2 fish fillets and cook for 2 minutes. Turn and cook for a further 2–3 minutes or until cooked through. Transfer on to a plate. Cook remaining fish. Spoon cooked polenta mixture onto serving plates. Top with fish and a little pesto. Serve with tomatoes.
Add sun-dried tomatoes to your pesto mix or serve fish and pesto with mashed parsnip and cauliflower.
To save time, use store-bought basil pesto.
About this recipe
First published: October 2009