- Drizzle fillets with lemon juice, sprinkle with 1/2 teaspoon of the Italian seasoning, and season with freshly ground pepper to taste. In a large nonstick skillet heat 1 teaspoon of the oil over medium heat. Add fillets; cook 2 to 3 minutes per side or until fish flakes easily with a fork. Transfer to a plate; keep warm.
- Add 1 teaspoon oil to skillet; add polenta. Cook 2 to 3 minutes per side or until golden. Remove from skillet; cover and keep warm.
- For the sauce, heat remaining 1 teaspoon oil in skillet. Add tomatoes, olives, garlic, vinegar, remaining 1/2 teaspoon Italian seasoning, and red pepper flakes. Cook over medium-high heat 8 to 10 minutes or until sauce thickens, stirring occasionally.
- Return fillets to skillet; cook 1 minute or until heated through. Place polenta slices on a platter or individual plates. Place fillets on polenta, top with sauce, and serve.
View all nutritional information
Calories 280, Calories Fat 70, Total Fat 8g, Saturated Fat 0g, Cholesterol 35mg, Sodium 490mg, Carbohydrate 25g, Protein 26g
|Calories (fat) extra||24|
|Total Fat (extra)||12|
|Saturated Fat (extra)||1|
|Vitamin A (extra)||21|
|Vitamin C (extra)||30|