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Active time
30 minutes
Total time
30 minutes
4 servings
Serving Size
1/4 recipe

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

  1. 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. 
  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


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

Yield: 4 servings

Serving Size: 1/4 recipe

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