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
- 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
Total Fat: 20g
Saturated Fat: 3.5g
Total Sugar: 1g (Added Sugar: 0g)