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Pan Fried Hake with Polenta and Wilted Baby Spinach

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Pan Fried Hake with Polenta and Wilted Baby Spinach

Pan Fried Hake with Polenta and Wilted Baby Spinach
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total prep

Ingredients

Directions

  • Place a saucepan over a high heat then add the water and salt, and bring to a boil. Once boiling, reduce the heat then slowly pour in the polenta, stirring with a whisk as you pour to prevent lumps from forming. Whisk steadily, until the mixture begins to thicken, then add the cheese and butter, and whisk until combined.
  • Place a pan containing 1 tablespoon of olive oil over a medium heat. Add the hake fillets then fry for 3 to 5 minutes a side, or until cooked through.
  • To another pan, add the remaining olive oil, the spinach and lemon juice, then stir-fry over a high heat until the leaves are just wilted. Remove immediately to prevent further cooking. Divide the polenta among four dishes, top each serving with a hake fillet and serve with wilted baby spinach, topped with sun-dried-tomato quarters and kalamata olives. Season to taste.
  • Cook’s tip: Substitute the hake fillets with calamari steaks. Dress with a squeeze of lemon juice and serve with a wedge of matured Parmesan for grating.