ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK SHOP NOW
ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK SHOP NOW
ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK
Visit Whole Grains Council
  • Oldways Cultural Food Traditions
  • Oldways Cultural Food Traditions
  • Oldways Cultural Food Traditions
  • Oldways Cultural Food Traditions
Visit Whole Grains Council
Shop
Shop
0
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.

Leave a comment
Prep Time:

30 minutes

Total Time:

30 minutes

Yield:

4 servings

Serving Size:

1/4 recipe

Nutrition Facts

View

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
Print

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

Review this Recipe

Your email address will not be published. Required fields are marked *

In order to rate this recipe, a rating of 1 or more stars must be selected.

You might also like

A casserole dish filled with melted cheese and rich sauce, showcasing a deliciously baked meal ready to serve. Special Occasions

Tartiflette
Spicy Stir Fried Greens with Peanuts Quick & Easy

Spicy Stir-Fried Greens with Peanuts

Greek Sorghum Bowl with Artichokes and Olives

Leek & Squash Einkornotto