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

  • 0:45 Prep
  • 0:15 Cook
  • 4 Servings


  • 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


  • 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.

Source: taste.com.au


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