Name: Tapanata-crusted trevalla with white polenta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 4 (about 250gm each) skinless blue eye trevalla fillets; 40 ml (2 tbsp) olive oil; 25 gm butter, coarsely chopped; To serve: extra-virgin olive oil and lemon halves; Tapanata; 200 gm black Riviera olives, pitted (see note); 2 cloves of garlic, finely chopped; 2 anchovy fillets, finely chopped; 1 tbsp thyme leaves; ¼ cup (firmly packed) basil leaves, finely chopped; 60 ml (¼ cup) extra-virgin olive oil; ¼ cup salted capers, rinsed and drained; White polenta; 1½ litre (6 cups) chicken stock; 250 ml (1 cup) milk; 350 gm white polenta; 50 gm butter, coarsely chopped; 20 gm (¼ cup) finely grated parmesan

Tapanata-crusted trevalla with white polenta

Australian Gourmet Traveller Italian recipe for tapanata-crusted trevalla with white polenta

Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

4 (about 250gm each) skinless blue eye trevalla fillets

40 ml (2 tbsp) olive oil

25 gm butter, coarsely chopped

To serve: extra-virgin olive oil and lemon halves

Tapanata

200 gm black Riviera olives, pitted (see note)

2 cloves of garlic, finely chopped

2 anchovy fillets, finely chopped

1 tbsp thyme leaves

¼ cup (firmly packed) basil leaves, finely chopped

60 ml (¼ cup) extra-virgin olive oil

¼ cup salted capers, rinsed and drained

White polenta

1½ litre (6 cups) chicken stock

250 ml (1 cup) milk

350 gm white polenta

50 gm butter, coarsely chopped

20 gm (¼ cup) finely grated parmesan

Method

Main

1.For tapanata, using a food processor, pulse ingredients until a coarse paste forms, season with freshly ground black pepper and set aside.

2.For white polenta, bring stock and milk to the boil. Add polenta in a thin, steady stream, whisking continuously until incorporated. Cook over low heat, stirring occasionally with a wooden spoon to prevent polenta from sticking to base of pan, until smooth and creamy (about 15 minutes). Stir through butter and parmesan, and keep covered with baking paper to prevent a skin forming.

3.Meanwhile, preheat oven to 200C. Season trevalla with freshly ground black pepper, and spread tapanata on one side. Heat olive oil in a large ovenproof frying pan, add fish and cook, tapanata-side up, until sealed (2-3 minutes). Add butter to pan, transfer to oven and bake until cooked through (4-5 minutes). Divide polenta among serving bowls, top each with a trevalla fillet and serve immediately with pan juices, a drizzle of extra-virgin olive oil, and lemon halves to the side.