Turbot with mushrooms and soft polenta

Ingredients

For 1 serving

• Turbot200 g
• Button mushrooms200 g
• Polenta (cornmeal)50 g
• Garlic1 clove
• Parsley5 g
• Extra virgin olive oil12 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: September – November

Method

1. Clean the button mushrooms by wiping them with damp kitchen paper, trim the earthy base of the stems and slice them. Peel and crush the garlic.
2. In a frying pan heat half the oil over medium-high heat with the garlic and thyme, add the mushrooms and sauté for 8 minutes, until their liquid has gone and they are golden; season only at the end so they brown instead of stewing.
3. Meanwhile bring the water for the polenta to the boil with a pinch of salt, pour in the instant polenta in a stream while whisking and cook over low heat for 5–8 minutes, until soft and creamy.
4. Pat the turbot dry and salt it. In another pan heat the remaining oil over medium heat and cook the fish for 3 minutes per side, until golden and the flesh is opaque white.
5. Spoon the polenta onto the plate, top with the turbot and mushrooms and finish with chopped parsley.