Kalapajsani Kalamper with Herb-infused Polenta

Ingredients

• 4 kalamper fish fillets (about 200g each) 4 kalamper fish fillets (about 200g each)
• 1 cup (200g) polenta 1 cup (200g) polenta
• 4 cups (950ml) water 4 cups (950ml) water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 2 tablespoons butter 2 tablespoons butter
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves 1 tablespoon fresh rosemary leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 40g, 0g
• Protein: 20g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, bring the water to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook for 15-20 minutes, stirring occasionally, until the polenta thickens.
2. 2.
   Meanwhile, season the kalamper fish fillets with salt and pepper. Heat the olive oil in a skillet over medium heat. Add the fish fillets and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
3. 3.
   In the same skillet, melt the butter. Add the minced garlic, thyme, and rosemary. Cook for 1-2 minutes until fragrant.
4. 4.
   Pour the herb-infused butter over the cooked polenta and stir well to combine.
5. 5.
   Serve the pan-fried kalamper fish fillets on a bed of herb-infused polenta. Garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Polenta — Make sure to gradually whisk the polenta into the boiling water to prevent clumps from forming.
• Kalamper fish — Pat the fish fillets dry before seasoning them with salt and pepper to ensure a crispy exterior when pan-frying.

Tips & Tricks

• For a more intense herb flavor, you can add additional fresh herbs to the herb-infused polenta.
• If you prefer a creamier polenta, you can substitute some of the water with milk or vegetable broth.
• Serve the dish with a squeeze of lemon juice for a refreshing citrus twist.

Serving advice

Serve the Kalapajsani Kalamper with Herb-infused Polenta as a main course, accompanied by a fresh green salad or steamed vegetables.

Presentation advice

Arrange the pan-fried kalamper fish fillets on top of the herb-infused polenta, garnish with fresh herbs, and drizzle with a little olive oil for an elegant presentation.