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Recipes

Sundried Tomato Polenta Bowl with Greens and Herb Baked Fish

Staff Favorite Mediterranean Diet Main Course Dinner Gluten Free

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.

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Prep Time:

30 minutes

Total Time:

30 minutes

Yield:

4 servings

Serving Size:

1/4 recipe

Nutrition Facts

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Nutrition Facts

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

1 pound fresh halibut, cod, or salmon

4 teaspoons olive oil, divided

1 teaspoon dried thyme

1/4 cup grated Parmigiano-Reggiano

1 cup whole grain polenta or whole grain corn grits

Scant 1/2 cup prepared Sun-dried Tomato Pesto (or substitute any homemade or store bought pesto)

2 bunches collard greens, washed and chopped

1/4 teaspoon salt

1/4 teaspoon pepper

Instructions

  1. Preheat oven to 425ËšF. 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. 
  2. While the fish is baking, prepare polenta according package instructions. When polenta reaches the desired consistency, stir in the sun-dried tomato pesto.
  3. 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.
  4. 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

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