- 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
Teaser Image:
SundriedTomatoPolentawithGreensandFish_KT.jpg
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
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
Show on WGC.org?:
Show on WGC.org?
Dietary choice:
Gluten-free