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

title="Herb-rubbed blue-eye trevalla on corn and feta polenta triangles"
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• 0:45 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
Coles Magazine, Easy dinner recipes

Ingredients

• 4 (about 150g each) 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

Polenta triangles

• 1 corn cob, husks and silks removed


• 3 cups (750ml) gluten-free chicken stock


• 1 cup (170g) cornmeal (polenta)


• 1/2 cup (40g) finely grated parmesan


• 200g feta, crumbled


• Olive oil spray

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


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


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

• Low carb


• Low sugar


• Lower gi

Nutrition

• 2292 kj

  Energy




• 22.3g

  Fat Total




• 10.7g

  Saturated Fat




• 2.2g

  Fibre




• 43.3g

  Protein




• 125mg

  Cholesterol




• 1316mg

  Sodium




• 4.5g

  Carbs (sugar)




• 45.5g

  Carbs (total)

All nutrition values are per serve

• Author: Sarah Hobbs


• Image credit: Guy Bailey


• Publication: Taste.com.au

Source: taste.com.au