Mediterranean Halibut Recipe

Make this easy halibut recipe with polenta and nice vegetables in less than 30 minutes! It requires only a few ingredients and delivers great nutrition and superb flavours. Perfect everyday meal!

Course Brunch, Dinner, Lunch, Main Course

Cuisine Mediterranean

Prep Time 5

Cook Time 20

Servings servings

Calories 351kcal

Author Ramona Sebastian

Cost £10

Equipment

pan
pot
wooden spoon
Whisker

Ingredients

For the polenta

1.25 cup corn flour (cornmeal)
5 cups water
1 sprig rosemary
½ tsp salt

For the rest of the dish

300 g halibut
1 large zucchini/courgette
2 medium peppers I used red and white cup peppers
2 cloves garlic finely chopped or minced
1 handful olives pitted and chopped
2 medium tomatoes diced
1 medium red onion
1 pinch salt
1 pinch pepper freshly ground
1 tsp Italian herbs
¼ lemon (just the juice)
1 tablespoon olive oil

Instructions

Making the polenta

There are a few ways of cooking polenta but most of the time (99% of the time) I cook it simple - water, polenta flour, and salt.
Place a pan with the water over medium heat. Add the salt and the rosemary.
When the water is starting to simmer, add the corn flour (polenta flour) and mix. It will bubble up so I suggest you cover it for a few minutes until it stops splashing all over the place. Reduce the heat slightly to keep the bubbling under control.
Allow it to simmer and cook for a good 10 min or so before you mix again. If you do not want this to form a crust at the bottom of the pan you may wish to stir it more often.

For the rest of the dish

Whilst polenta is cooking, take a pan out, place it on medium fire, and add a drizzle of olive oil.
Add the finely chopped garlic, the nicely sliced pepper, the sliced courgette, and the sliced red onion. Cook for a good 3 minutes tossing occasionally. Add the tomato slices cook for a further 2-3 minutes and at the last minute add the chopped olives. You may add the olives earlier if you do not mind cooked olives, I like them very little to not cooked at all.
In a separate pan, placed on medium fire, add a little drizzle of olive oil, and when hot enough, add the fish chunks. Cook for a good 5-6 minutes tossing every now and then.
Season both the fish and the veggies, and sprinkle over both some Italian herbs.
Dish out the polenta whenever ready and top it with the veggies and then the fish. Serve with a tiny drizzle of lemon juice and E N J O Y!

Notes

Polenta Variations:

Add some herbs to your polenta depending on what you are pairing it with. I add dried or fresh herbs like
- oregano, thyme, bay leaf, rosemary, chives, basil, sage
Add cheese or cream like
- heavy cream/ double cream, creme fraiche, parmesan, cheddar cheese, feta or grated haloumi cheese.
Make it with stock rather than just plain water
- vegetable stock, beef, or chicken stock for extra flavor.

Nutrition