Baked Flathead with Cherry Tomatoes and Olives

Serves 2

Time 45 minutes

Ingredients

700g flathead fillets

1 small (150g) red onion, peeled and finely sliced 

4 cloves garlic, peeled and finely chopped 

400g cherry tomatoes, halved 

⅔ cup pitted kalamata olives 

3 tbsp extra virgin olive oil 

½ tsp dried oregano 

½ cup fresh parsley leaves 

½ cup fresh basil leaves 

Sea salt and black pepper 

Polenta

4 cups water 

1 cup full fat dairy milk 

1½ tsp sea salt 

1 cup coarse polenta 

3 tbsp extra virgin olive oil 

½ cup finely grated parmesan

Method

Heat oven to 200°C. Lightly oil a lasagna dish with extra virgin olive oil.

In your baking tray, toss together the finely sliced red onion, garlic, cherry tomatoes, olives, 3 tbsp of the olive oil and dried oregano. Spread around the baking dish. Bake in oven for 15 minutes.

Add fish to tomato sauce and drizzle with olive oil. Bake for a further 5 minutes.

To make the polenta, bring water, milk and salt to a low simmer. Slowly pour in the polenta, stirring as you pour. Keep on a low swimmer for around 20-25 minutes, stirring throughout to prevent sticking.

Once the polenta has cooked, drizzle the extra virgin olive oil through with the parmesan and stir. Cover and set aside.

Once fish is baked and polenta is ready, divide between bowls. Top with fresh herbs, give it a good grind of black pepper and sprinkle of salt and serve.