Herb-rubbed blue-eye trevalla on corn and feta polenta triangles

Herb-rubbed blue-eye trevalla is paired with golden polenta triangles in this tasty recipe.

Recipe «Herb-rubbed blue-eye trevalla on corn and feta polenta triangles» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 blue-eye trevalla fillets, 2 tbs olive oil, 1/4 cup coarsely chopped fresh coriander, 1/4 cup coarsely chopped fresh parsley, 2 garlic cloves, crushed , 1 lemon, zested, juiced, Rocket leaves, to serve, Lemon wedges, to serve , 1 corn cob, husks and silks removed, 3 cups gluten-free chicken stock, 1 cup cornmeal, 1/2 cup finely grated parmesan, 200g feta, crumbled, Olive oil spray.

Ingredients:

• 4 blue-eye trevalla fillets 
• 2 tbs olive oil 
• 1/4 cup coarsely chopped fresh coriander 
• 1/4 cup coarsely chopped fresh parsley 
• 2 garlic cloves, crushed 
• 1 lemon, zested, juiced 
• Rocket leaves, to serve 
• Lemon wedges, to serve 
• 1 corn cob, husks and silks removed 
• 3 cups gluten-free chicken stock 
• 1 cup cornmeal 
• 1/2 cup finely grated parmesan 
• 200g feta, crumbled 
• Olive oil spray 

Instructions

1. 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.
2. 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.
3. Turn polenta onto a board. Cut into 4 squares. Cut each square in half to form 8 triangles. Spray polenta with oil spray.
4. 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.
5. 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.