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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
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At A Glance

  • Serves 4 people

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