B-well Mediterranean Polenta with Angelfish
(04 Nov 2019)


B-Well Mediterranean Polenta with Angelfish
Recipe by Josh Wiid

2 tbsp B-Well Simply Garlic Oil
¼ cup Sage leaves
2 tbsp Butter
1 cup Polenta
2 cups Chicken Stock
2 cups Milk
2 Vines of Baby Tomato, cut in half
2 Angelfish fillets
2 tbsp B-Well Cheeky Chili Oil
4 tbsp Basil Pesto
2 tbsp Olive Tapenade
1 Lemon, zest
Salt and Pepper
Microherbs and Parmesan to garnish

Preheat your oven to 250 degrees Celsius. In a pan, fry the sage until crispy in the Simply Garlic oil. Remove sage, drain on paper towel. Do not clean the pan.
Add butter to the dirty pan, melt, and then add the polenta slowly while whisking to incorporate the melted butter and oil. Combine chicken stock and milk in a sauce pan to warm up.
Slowly stream the warm milk mix ladle by ladle into the polenta, while whisking, to avoid big lumps. Thin out with water if needed. Be sure to stir consistently to avoid burning and lumps.
While polenta is cooking, rub some oil over the tomatoes and blister in the hot oven.
Check polenta, add seasoning and set aside. Season fish, then fry fish in the Cheeky Chili oil and set aside for plating.
To assemble, start with a base of creamy polenta. Add a few spoonsful of tapenade and pesto. Add the fish to one side of the bowl, and the vine tomatoes on the other. Finish with the lemon zest, microherbs, parmesan, crispy sage and a splash of B-Well flavoured oil.


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