Baked Whitefish on Spinach with Toasted Polenta
In short: Whitefish fillets baked on a bed of garlicky spinach, topped with tomato and bay leaf. Polenta slices pan-fried until golden. A simple, colourful lake dish.
Serves: 4. 35 minutes.
Coregone, Spinaci, Pomodoro, Alloro, Aglio, Prezzemolo
Ingredients
- 480 g whitefish fillets
- 200 g quick-cook polenta cornmeal
- 800 g water
- 500 g spinach
- 10 g garlic (2 cloves)
- 300 g chopped peeled tomatoes
- 0.4 g bay leaf (2 leaves)
- 30 g rapeseed oil (10 g for the spinach, 10 g for the fish, 10 g for the polenta)
- 10 g parsley
- 3 g salt
- 1 g black pepper
Premium recipe: the step-by-step method is for subscribers.
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In season now · Seasonal recipes
Updated on 26 October 2026