Fish with red onion, parsley, raisins, pine nuts and soft polenta September 19, 2017


This recipe by Sam Mannering is a delicious Italian inspired dish that I’m sure everyone will enjoy. Check out the original post here.

Fish with red onion, parsley, raisins, pine nuts and soft polenta

Prep time: 10 mins
Cook time: 25 mins
Serves: 4

For the polenta
5 cups of good chicken or vegetable stock
1 cup of instant polenta
60g butter
50g parmesan
500g firm white fish – such as snapper, tarakihi, gurnard – sliced in 3-4cm chunks
olive oil
2 medium red onions, peeled and thinly sliced
2 tbsp raisins
1½ tbsp pine nuts
sea salt and black pepper
zest and juice from 1 lemon
a generous handful of flat leaf parsley, roughly chopped

For the polenta, bring the stock up to a simmer in a saucepan, then pour in the polenta, whisking as you do. Continue to cook, stirring vigorously for 1-2 minutes so that it thickens. Add the butter and parmesan, remove from the heat, and continue to stir for another minute or so. Add a little more stock or hot water if you think it is too thick, or alternatively if it is too runny, let it cook down for a little longer. It should be thick, but still of pouring consistency. Season well with salt and pepper to taste. Set aside and keep the mixture warm as you do the rest.

In a large frying pan over a medium heat, add about a tablespoon of butter and a little oil, and let it melt and bubble up before adding the sliced red onion. Allow to fry gently for 2-3 minutes, and then add the raisins. Continue to fry for several more minutes until the onion is soft and translucent and the raisins have softened. Add the pine nuts and fry for another 3 or 4 minutes, until they are starting to brown nicely, then remove from the heat and transfer the mixture to a small bowl.

Reheat the polenta.

Wipe the frying pan down and, over a medium-high heat, add another tablespoon of butter, a little olive oil and a sprinkling of salt. Gently fry the fish in batches, until it is golden brown on both sides. Pour the hot polenta onto a warm platter, and arrange the fish over the top. Combine the lemon zest, chopped parsley, and enough lemon juice to taste, with the red onion mixture, and spoon over the top of the fish. Serve immediately.


Categories: Recipes

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