Super easy dish that tastes like it took all day!
Preheat the oven to 400° -
Slice the polenta into eight slices. Sprinkle 1 teaspoon of the Greek seasoning evenly on both sides and gently press.
Melt 2 tablespoons butter in a heavy skillet. Gently sauté the polenta rounds until they are lightly brown.
Place the rounds in a shallow casserole dish. Top with feta and bake for about 10 minutes, or until the cheese is golden.
In the same skillet you cooked the polenta, heat the olive oil and sauté the onions, sundried tomatoes and red peppers.
When the onions are translucent, add the canned tomatoes and simmer for about 10 to 15 minutes.
Let the sauce thicken up some. Add the Greek Spice, smoked paprika, sweet vermouth, capers and the remaining butter.
Simmer another 15 minutes.
Gently pat the fish dry, then place in the sauce and simmer, covered for five to 10 minutes, or until the fish is flaky but moist.
Serve two polenta rounds on a deep plate, add a fish fillet and 1/4 of the sauce.
Top with fresh grated parmesan cheese and 1/4 of the pinenuts.
To toast the pinenuts, heat a heavy cast iron skillet on high, no oil - just dry. Add the nuts and shake the pan over the heat until the nuts are just slightly browned and aromatic. Pour into a cup and allow to cool.
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