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
¼cup(ml)extravirginoliveoil
medium(
g)onionslicedthinly
clovesgarliccrushed
cup(ml)drywhitewine
generouspinchofsaffronthreads
gcanchoppedtomatoes
½teaspoondriedchilliflakes
litre(cups)water
cup(
g)instantyellowpolenta
gbutter
¾cup(g)finelygratedparmesan
gthickwhitefishfilletscutinto
cmpieces
⅓cupsmallmintleaves
cupflatleafparsleyleaves
Heatalargedeepsidedfrying
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
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