Mediterranean Baked White Fish Fillets with Parmesan Polenta
Seafood and Mediterranean flavors go together like clockwork. This is such an easy recipe that is made in one pan and baked. This dish works equally as well with any local or regional white fish I happen to have on hand, like lingcod, halibut, or rockfish.Finally, to finish, I've made a creamy polenta using two parts whole milk, one part water, and a small amount of grated Parmesan for taste and texture. There's no need for side dishes because this seafood dish tastes so decadent. However, if you're serving this to dinner guests, a mixed green salad dressed with a balsamic vinaigrette would be ideal.
Equipment
- Oven
- Skillet
Ingredients
- 1½ pounds skinless white fish cut into 3 or 4 pieces, removed from the refrigerator at least 15 minutes prior to cooking
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 medium onion thinly sliced
- 4 garlic cloves minced
- 8 canned tomatoes slightly drained and coarsely chopped
- 1 tablespoon chopped fresh parsley
- ½ teaspoon smoked paprika
- ⅓ cup sliced Kalamata olives
- 1 small lemons thinly sliced
- Chopped fresh basil for garnish optional
POLENTA
- 2 cups whole milk
- 1 cup water
- 1 cup quick-cook polenta
- ¼ cup grated Parmesan
- Salt and freshly ground black pepper
Instructions
- Season the fish with salt and pepper; set aside.1½ pounds skinless white fish, Salt and freshly ground black pepper
- Preheat the oven to 400°F.
- Heat the olive oil in a large oven-safe skillet over medium heat and then add the onion. Cook just until soft and wilted. Then, stir in the garlic and cook for 1 minute longer.3 tablespoons extra-virgin olive oil, 1 medium onion, 4 garlic cloves
- Stir in the tomatoes, parsley, paprika, and olives.8 canned tomatoes, 1 tablespoon chopped fresh parsley, ½ teaspoon smoked paprika, ⅓ cup sliced Kalamata olives
- Nestle the fish in the sauce and top with the lemon slices.1 small lemons
- Place the skillet in the oven and roast for 10 to 15 minutes, depending on the thickness of the fish. Fish cook through in about 10 minutes for every inch of thickness. Most fish fillets are ½ to 1 inch thick, so I find 10 to 15 minutes is a good range for this dish, since it’s being cooked in a sauce.
- Remove the skillet from the oven and let the fish rest for a few minutes before serving. Garnish with basil, if desired.Chopped fresh basil for garnish
Make the polenta:
- Combine the milk and water in a saucepan over medium-high heat. When the liquid comes to a boil, slowly stir in the polenta.2 cups whole milk, 1 cup water, 1 cup quick-cook polenta
- Continue to stir until it thickens and is soft and creamy, adjusting the heat as necessary. Remove from the heat and fold in the Parmesan. Season to taste with salt and pepper.¼ cup grated Parmesan, Salt and freshly ground black pepper