Lemon Pepper Polenta With Baked Fish And Peppers Recipe
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 (16 tbs) | |
| 1/4 cup plus 2 tablespoons lemon juice | ||
| 1 teaspoon grated lemon rind | ||
| Ground black pepper | 1 Teaspoon | |
| 1 cup instant polenta | ||
| 1 pound sole fillets | ||
| 1 sweet red pepper, cut into 1" pieces | ||
| Scallions | 1/4 Cup (16 tbs), chopped | |
| 2 tablespoons pitted and chopped imported black olives | ||
| Capers | 2 Tablespoon, drained | |
| Oregano | 2 Tablespoon, chopped | |
| Lemon wedges | ||
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.
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.
Chef
