| 4 (6 to 8 oz.) |
| Clear Springs® Parmesan Crusted Trout, thawed |
Finely diced yellow bell pepper
Finely diced plum tomato
Chopped fresh basil
Extra virgin olive oil, divided
Clove garlic, minced
Freshly ground black pepper
Can chicken broth or 1-3/4 cups water plus 1/2 tsp. salt
Yellow cornmeal or instant polenta
- Preheat oven to 425°F. Place trout on a foil-lined or greased shallow baking sheet. Bake 12 minutes or until trout is cooked through (145oF internal temperature).
- Meanwhile, for Italian relish, combine bell pepper, tomato, basil, 1 Tbsp. of the oil, vinegar, garlic, salt and pepper; set aside.
- Whisk together broth, remaining oil and cornmeal in a medium saucepan. Bring to a boil over high heat. Reduce heat; simmer, whisking frequently, 8 to 10 minutes or until polenta is very thick.
- Spoon polenta onto four serving plates; place trout over polenta. Sprinkle relish over all.