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Lemon Pepper Polenta With Baked Fish And Peppers

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Seafood is always my fascination so I get fascinated by this exotic recipe of Lemon Pepper Polenta With Baked Fish And Peppers. Aroma of baked fish makes me go crazy for the dish! Tangy lemon , red pepper and pitted olives gives a wonderful mix of flavor to Lemon Pepper Polenta With Baked Fish And Peppers. Its really good to see when a dish made by you get several compliments and this dish would surely be the one. Cook it up!
Ingredients
  Water 3 Cup (48 tbs)
  Lemon juice 1⁄4 Cup (4 tbs) (1/4 Cup Plus 2 Tablespoons)
  Grated lemon rind 1 Teaspoon
  Ground black pepper 1 Teaspoon
  Instant polenta 1 Cup (16 tbs)
  Sole fillets 1 Pound
  Sweet red pepper 1 , cut into 1" pieces
  Chopped scallions 1⁄4 Cup (4 tbs)
  Chopped pitted black olives 2 Tablespoon (Imported Variety)
  Capers 2 Tablespoon, drained
  Chopped oregano 2 Tablespoon (Fresh Ones)
  Lemon wedges 4
Directions

In a medium saucepan, bring the water, 1/4 cup of the lemon juice, lemon rind and black pepper to a boil; reduce the heat to low.
While the water is simmering, add the polenta in a slow, steady stream, stirring constantly.
Cook the polenta over low heat for 10 minutes, or until very thick, stirring occasionally.
While the polenta is cooking, coat a 13" X 9" baking dish with no-stick spray.
Place the fillets in the prepared baking dish; top with the red peppers, scallions, ohves, capers, oregano and the remaining 2 tablespoons lemon juice.
Bake at 425° for 8 to 15 minutes, depending on the thickness of the fillets, or until the fish turns opaque and just begins to flake when gently pressed.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish

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