Herb-rubbed blue-eye trevalla is paired with golden polenta triangles in this tasty recipe.
- Combine the fish, oil, coriander, parsley, garlic and lemon zest in a large bowl. Season with salt and pepper. Place in the fridge for 30 minutes to develop the flavours.
- Meanwhile, to make the polenta triangles, grease and line a 20cm square cake pan with baking paper. Use a small serrated knife to cut down the length of the corn cob to release the kernels. Place in a large saucepan with the chicken stock. Place over high heat and bring to the boil. Add polenta in a thin, steady stream, stirring constantly until combined. Reduce heat to low. Cook, stirring, for 5-6 minutes or until thick. Remove from heat. Add the parmesan and feta and stir to combine. Pour into the prepared pan. Cool for 10 minutes. Cover and refrigerate for 1 hour or until firm.
- Turn polenta onto a board. Cut into 4 squares. Cut each square in half to form 8 triangles. Spray polenta with oil spray.
- Preheat a chargrill on medium high. Add polenta triangles and cook for 2-3 minutes each side or until golden and heated through. Transfer to a plate. Cover with foil to keep warm.
- Cook blue-eye on chargrill for 3 minutes each side or until just cooked through. Place polenta on serving plates. Top with fish. Serve with rocket leaves and lemon wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set