Baked Fish with Polenta & Chorizo Butter

Adapted from this recipe

from Lynsey Lou's Making Your Days Delicious

Serves 2


for the polenta

1x cup vegetable stock

1x cup water

2x bay leaves

flaky sea salt

1/2 cup instant polenta

1 tablespoon butter

freshly ground black pepper


for the fish

2x fish fillets

olive oil

flaky sea salt & freshly ground black pepper

2x generous handfuls of spinach


for the chorizo butter

1x chorizo sausage, skin removed and flesh crumbled

1 tablespoon water

3-4 tablespoons butter


Preheat oven to 180 degrees C (350 degrees F).


Place fish fillets in a lightly greased shallow baking dish.  Drizzle fish with a little olive oil, and season generously with flaky sea salt and freshly ground black pepper.  Put fish into the preheated oven and bake until cooked through - around 8 to 10 minutes depending on the type of fish and thickness of the fillets.


Meanwhile place water, vegetable stock and bay leaves in a pot and bring to the boil.  Taste and season with flaky sea salt - bear in mind that polenta can be quite bland and will really soak up the flavour, so season a little more than you ordinarily might.  Once the liquid is boiling, pour the polenta into the pot in a slow but steady stream, whisking constantly.  Keep stirring until the polenta becomes the consistency of a thick porridge and starts to bubble up like a boiling mud pool.  Once it has reached the desired consistency (it will only take a few minutes), remove from the heat and stir in the butter.  Cover and stand in a warm place until the fish and sauce are ready.


To make the chorizo butter, place the crumbled chorizo into a cold fry pan and set it over medium heat.  Cook for around 5-8 minutes, until the sausage is golden and crispy and has released most of its oil.  Using a slotted spoon, remove the chorizo from the pan and set it aside.  Add the tablespoon of water to the pan, and then begin to whisk the butter in one tablespoon at a time, until the sauce has emulsified and thickened a little.  Remove from the heat and stir in the chorizo.


To serve, spoon polenta into the centre of a plate and top with a generous handful of spinach.  Place fish on top of the spinach, and spoon chorizo butter liberally over the top.  Serve immediately.

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