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Recipe: Mediterranean Whitefish with Cheesy Polenta & Warm Tomato Relish

Sell the Dish, not just the Fish! If you understand how seafood reacts to different cooking methods, then you can apply cooking techniques and sauces to different cuts of fish, or even to other types of seafood. If a recipe calls for white, flaky fish such as cod or haddock, you can easily sub in halibut, mahi mahi or even grouper. These thicker cuts of fish fillet stand up well in this delicious Mediterranean sauce, and creamy polenta is the perfect backdrop for balance and comfort.

Recipe yields 4 servings

fish receipe


½ cup garlic butter spread, softened
½ cup shredded Asiago cheese
4 (4 to 6-ounce) fish steak fillet, halved crosswise
1 bulb black garlic, peeled and chopped
3 cups grape tomatoes. tri-coloured if possible
1 tablespoon chopped fresh tarragon
1 tablespoon minced shallots
1 tablespoon quality olive oil
½ tablespoon chopped fresh Italian parsley
1 teaspoon lemon zest
1 cup polenta corn meal
4 tablespoons unsalted butter
2 tablespoons grated Parmesan cheese
2 cups rapini (broccoli rabe) or other leafy greens
Salt, black pepper and crushed red pepper to taste

1/2 cup butter, softened
2 tablespoons olive oil
1 teaspoon finely minced fresh garlic
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried Italian seasoning
1/2 teaspoon dried parsley
1/8 teaspoon white pepper
Use a stand or hand mixer to prepare the garlic spread. This flavourful spread can be used for recipes as well as topping garlic bread and can be used with or without cheese.
Add the butter and minced garlic to a mixing bowl and whip on low speed for a few seconds.
Add the herbs and seasoning and whip until blended.
Add in the olive oil a little at a time and keep mixing until well blended, at least a minute.
Refrigerate until needed, take out at least 15 minutes before preparing food to allow to soften to room temperature.

MAKE IT YOUR OWN: Try using Roasted Garlic or Harlem Garlic Pepper by Badia Spices


Heat the oven to 400°F and wash the fish fillets with lemon juice.

Soften your garlic spread of choice or use the recipe above to make your own.

In a bowl, fold together the softened garlic spread with the Asiago cheese. Spread the garlic cheese mixture evenly over the fish fillets. Spray a sheet pan with garlic butter pan spray, add the fish fillets and bake in convection oven on high for 12 minutes or until fish is cooked through. Remove from oven and keep warm.

In the meantime, make a warm herb tomato relish by combining the garlic, tomatoes, tarragon, shallot, olive oil, parsley and lemon zest. Sauté ingredients in a hot skillet to heat through, about 1 to 2 minutes until garlic is softened. Keep warm.

Prepare polenta per package instructions. Then fold in butter and Parmesan cheese and mix gently until smooth.

VEGGIES Flash fry or quickly pan-fry the greens in olive oil, season with salt, pepper and red pepper flakes.

SERVE: Place polenta on serving plate, top with the cooked fish fillet. Spoon the tomato relish and serve with the greens on the side.


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