TEST
KITCHEN
NOTES
Forthisrecipe,itisbest
touseathickwhitefish
fillet,suchasling,jewfish
orblueeye.
Thefishcouldalsobe
servedwithcreamy
mashedpotatoor
steamedrice.FISH FILLETS WITH
SAFFRON AND
FRESH HERBS
PREP + COOK TIME MINUTES SERVES ¼ cup (ml) extra virgin olive oil
medium (
g) onion sliced thinly
cloves garlic crushed
cup (ml) dry white wine
generous pinch of saffron threads
g can chopped tomatoes
½ teaspoon dried chilli flakes
litre ( cups) water
cup (
g) instant yellow polenta
g butter
¾ cup (g) finely grated parmesan
g thick white fish fillets cut into
cm pieces
⅓ cup small mint leaves
cup flatleaf parsley leavesHeatalargedeepsidedfrying
panovermediumheat Addoiland
cookonionandgarlicuntilbrowned
lightly Addwineandsaffroncook
stirringuntilwinehasreducedby
half Addtomatoesandchilliflakes
Seasongenerouslywithseasalt
flakesandsimmeruncoveredfor
minutesoruntilsauceisthick
Meanwhileinalargesaucepan
bringthewatertotheboil Add
ateaspoonofsaltandthenslowly
pourinthepolentawhiskinguntil
itiscompletelyblended Reducethe
heattothelowestsettingcookfor
minutesstirringoccasionally
Justbeforeservingstirinthebutter
andparmesan
Addthefishfilletpiecestothe
simmeringtomatosauceandcook
for minutes
Dividepolentaamongserving
platesandspoonoverthefish
mixture Topwithfreshmintand
parsleyleaves #THEWEEKLYEATS