Crispy Skin Fish with Soft Polenta, Wilted Greens and Olive Gremolata

Crispy Skin Fish with Soft Polenta, Wilted Greens and Olive Gremolata

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, May 27, 2018.
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I love using an ingredient that people might not be too familiar with, like polenta, and adding the classic Italian flavours we use at Baduzzi. Warming and bold notes of chilli, garlic and olives to create a dish that is simple, yet full of flavour. Paired with fresh seasonal greens for a perfectly balanced dish. – Glen File, Baduzzi

Ingredients

Olive Gremolata

  • ½ pack green olives
  • 3 Tbsp parsley
  • 2 Tbsp mint
  • Zest of ¼ lemon
  • Juice of ¼ lemon
  • Pinch of chilli flakes (optional)
  • 1-2 Tbsp olive oil

Fish and Polenta

  • 1 cup milk
  • 1 cup From My Kitchen chicken broth
  • ½ tsp salt
  • 1 tsp butter
  • ½ cup polenta
  • 2-3 Tbsp finely grated Parmesan
  • 300g market fish (skin-on)

Wilted Greens

  • 125g cavolo nero
  • 125g broccolini
  • 1 clove garlic
  • ¼ cup From My Kitchen chicken broth
  • ¼ tsp salt
  • Juice of ¼ lemon

Steps

  1. Roughly chop olives, parsley and mint. Combine in a small bowl along with remaining olive gremolata ingredients. Season and set aside.
  2. Remove stem from cavolo nero and cut into 10cm lengths. Cut any larger broccolini in half lengthways and mince garlic. Set aside.
  3. Bring milk, first measure of broth, salt and butter to the boil in a small pot. As soon as it boils, quickly whisk in polenta. Cook on low, whisking constantly, for about 1 minute until thick. Remove from heat and stir through Parmesan. Season and cover with a tight-fitting lid and set aside to keep warm. Stirring again just before serving.
  4. Pat fish dry and remove any remaining bones or scales. Cut any larger fillets in half, score skin at 1cm intervals and season. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook fish, skin-sidedown for 2-3 minutes until skin is crispy, flip and cook for a further 1-2 minutes until just cooked through.
  5. Remove fish from pan and set aside to rest. Wipe pan clean and return to heat with a little more oil. Add cavolo nero, broccolini and garlic. Cook for 1-2 minutes, add second measure of chicken broth, salt and lemon and cook for a further 1-2 minutes until greens are just cooked.
  6. To serve, divide soft polenta and wilted greens between plates. Top with fish and spoon over olive gremolata.

Nutritional Information

Energy 2059 kj
492 kcal
Protein 39.2g
Carbohydrate 35.7g
Fat 23.8g