Baked Trout with Baked Polenta with Tomatoes and Cheese

If fish rarely finds its way onto your plate because you simply dont know how to prepare it, use the recipe below. The combination of fish and polenta is excellent, and the meal is light and quickly digestible.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Fish, trout

  • pieces Lemon, fresh, without shell

  • 200 g Polenta

  • 1 spoon Butter, unsalted

  • 1 handful Tomato, red

  • 2 pinch Spices, basil, dried

  • 250 g Cheese, mozzarella

  • pieces Salt, table

  • pieces Parsley, fresh

  • pieces Garlic, fresh

  • pieces Oil, olive

Steps

  1. Rinse the trout and remove the heads if desired. Dry them thoroughly with paper towels, then season both inside and out with salt and freshly ground pepper. Optionally, place lemon slices inside the cavity.

  2. Place the seasoned fish on a baking tray lined with parchment paper and drizzle a little olive oil over the top. Bake in a preheated oven at 180 degrees Celsius for 20-30 minutes.

  3. Cook the polenta in twice the amount of salted water. Halfway through cooking, enrich it with a tablespoon of butter.

  4. Transfer the cooked polenta to a greased baking dish. Use a spatula or the back of a spoon to spread it evenly and smooth the surface. Arrange halved cherry tomatoes on top, then drizzle with a little olive oil and season with basil. Add sliced mozzarella and bake in the preheated oven for 25-30 minutes.

  5. For the Trieste-style sauce, finely chop garlic and parsley and mix with enough olive oil to create a liquid sauce.

  6. Serve the baked trout and baked polenta on plates. Offer the Trieste-style sauce on the side.

Nutrition Information (Per 100g)

  • Calories: 200.2 kcal
  • Fat: 8.65 g
    • Saturated Fat: 3.19 g
  • Carbohydrates: 10.34 g
    • Sugars: 0.2 g
  • Protein: 17.63 g
  • Fiber: 0.91 g