Polenta-Crusted Pompano Salad with Sautéed Spicy Peppers, Chicory, and Tomato Oil

Page 169

Cuisine: Italian | Course Type: Main Courses

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Really delicious combination of flavours: crispy sweet fish (I used sole) and tangy tomato oil on a bed of peppery arugula (instead of chicory) with a touch of heat provided by some spicy peppers.

I did make a few changes, adding far less oil to the tomato mixture so it was more of a vinaigrette, and I didn’t have all of the types of peppers required for the side so used just red sweet peppers and jalapeños. Both of these components could be made well in advance and were very good on their own. I thought there was a typo in this artichoke recipe when it called for 1 tbsp of hot red chili flakes but it seems to be a pattern in this book as this recipe called for 1 tbsp black pepper per serving of fish…..yet another change I made to the recipe ; )!

With some of the elements made in advance, this dish took just a few moments to cook and serve. I’ll definitely make it again.

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