Garlicky mushrooms spiked with bacon make a lovely garnish for halibut and polenta. We can’t decide what we like best about this dish: the flavors, healthfulness, ease or the fact that there is so little cleanup! Serve with steamed green beans tossed with olive oil, whole-grain mustard and a squeeze of lemon.
Active Time: 30 minutes |
Total Time: 45 minutes
1 tablespoon extra-virgin olive oil
4 slices center-cut bacon, chopped
1 cup sliced red onion
4 cloves garlic, minced
8 ounces sliced mixed mushrooms
1/4 cup white wine, preferably Pinot Grigio
1 14- to 18-ounce tube prepared polenta, sliced into 8 rounds
4 5-ounce halibut or cod fillets (see Tip), skinned
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup sliced fresh basil
Preheat oven to 450°F. Tear off 4 sheets of parchment paper or foil (about 12 by 24 inches each); if using foil, coat with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add bacon and cook until softened and starting to brown, 2 to 3 minutes. Add onion and garlic. Cook, stirring occasionally, for 2 minutes. Stir in mushrooms and cook until beginning to brown, 4 to 7 minutes. Add wine and scrape up any browned bits. Remove from the heat.
To make packets, set a sheet of parchment or foil with a long side closest to you. Fold in half from a short end, then open like a book. Place 2 slices of polenta on one side. Set a fillet on the polenta and sprinkle with salt and pepper. Divide the mushroom mixture among the packets, spooning it over the fish. Close the packets and seal the edges with small, tight folds.
Place the packets on a large baking sheet. Bake the packets until the fish is just cooked through, about 14 minutes. (Carefully open one packet to check for doneness—be cautious of the steam.) Set each packet on its own plate. Cut an X in the top with scissors and carefully fold open. Serve sprinkled with basil.
Per serving :
8 g Fat;
2 g Sat;
5 g Mono;
76 mg Cholesterol;
15 g Carbohydrates;
32 g Protein;
1 g Fiber;
569 mg Sodium;
905 mg Potassium
Make Ahead Tip: Equipment: Parchment paper or foil
Tip: Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.