Tapanata-crusted trevalla with white polenta


You'll need

4 (about 250gm each) skinless blue eye trevalla fillets 40 ml (2 tbsp) olive oil 25 gm butter, coarsely chopped To serve: extra-virgin olive oil and lemon halves   Tapanata 200 gm black Riviera olives, pitted (see note) 2 cloves of garlic, finely chopped 2 anchovy fillets, finely chopped 1 tbsp thyme leaves ¼ cup (firmly packed) basil leaves, finely chopped 60 ml (¼ cup) extra-virgin olive oil ¼ cup salted capers, rinsed and drained   White polenta 1½ litre (6 cups) chicken stock 250 ml (1 cup) milk 350 gm white polenta 50 gm butter, coarsely chopped 20 gm (¼ cup) finely grated parmesan

Method

  • 01
  • For tapanata, using a food processor, pulse ingredients until a coarse paste forms, season with freshly ground black pepper and set aside.
  • 02
  • For white polenta, bring stock and milk to the boil. Add polenta in a thin, steady stream, whisking continuously until incorporated. Cook over low heat, stirring occasionally with a wooden spoon to prevent polenta from sticking to base of pan, until smooth and creamy (about 15 minutes). Stir through butter and parmesan, and keep covered with baking paper to prevent a skin forming.
  • 03
  • Meanwhile, preheat oven to 200C. Season trevalla with freshly ground black pepper, and spread tapanata on one side. Heat olive oil in a large ovenproof frying pan, add fish and cook, tapanata-side up, until sealed (2-3 minutes). Add butter to pan, transfer to oven and bake until cooked through (4-5 minutes). Divide polenta among serving bowls, top each with a trevalla fillet and serve immediately with pan juices, a drizzle of extra-virgin olive oil, and lemon halves to the side.
Note If Riviera olives are unavailable, substitute with any black olives.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool