4 Serves
35 Mins
If the white fish fillets are frozen, ensure they are fully thawed and patted dry.
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MexicanVitamin K
134 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
366 µg / 400 µgCalcium
351 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
265 mg / 420 mgPhosphorus
400 mg / 1,250 mgPotassium
1358 mg / 4,700 mgSodium
910 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
13 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
83 gAlcohol
0 g
In a shallow bowl, combine the corn flour, salt, and white pepper to create a dredging mixture.
Dredge the white fish fillets through the seasoned corn flour mixture until evenly coated.
Heat the cooking oil in a frying pan over medium-high heat and sauté the fish for 3 minutes on each side until golden and cooked through.
Deglaze the pan with white wine, then add the tomatoes and olives, simmering for 5 minutes until the sauce reduces slightly.
Bring the water to a boil in a saucepan, then stir in the wine, oregano, and salt.
Gradually whisk in the polenta and cook, stirring constantly for 5 minutes, adding boiling water if the consistency becomes too thick.
Finish the fish by garnishing with fresh parsley and additional oregano before serving alongside the warm polenta.
22
g54
g58
g
Nigerian