It is similar in taste and texture to red snapper with firm yet flaky, moist flesh. We’ve topped it with a full flavored medley of tomatoes, capers, lemon and fresh oregano. This sauce stands up well to the meaty fish and there’s enough of it so that you can also enjoy it with the polenta on the side. Escarole- a slightly bitter, crunchy green makes a perfect side salad when dressed simply with lemon and olive oil.
What you'll need: 1 large stem fresh oregano 4 oz tomato (regular vine) 1 tablespoon capers 1 lemon 12 oz redfish fillets 1 small head escarole 1/2 cup instant polenta olive oil coarse salt freshly ground black pepper
Equipment: Baking dish Medium saucepan
1. Prep ingredients Preheat oven to 425°F. Remove leaves from oregano, then finely chop. Dice the tomato and place in a bowl with any juices. Drain the capers. Slice three thin slices from the lemon, then cut each slice into 8 wedges. Reserve the other end of the lemon.
Combine tomato mixture Add oregano, capers, lemon pieces and 1 tablespoon olive oil to the tomatoes. Season with salt and pepper.
Prepare fish Spread 1 teaspoon of oil in the bottom of a baking dish. Place the fish on top, skin side down, and season with salt and pepper then spoon the tomato mixture over the top.
Bake fish Bake in the center of the oven until cooked through, about 15 minutes.
Cook polenta Meanwhile, bring 2 1/2 cups salted water to a boil in a medium saucepan. Slowly whisk in polenta and cook 3 minutes, whisking occasionally. Season to taste with salt and pepper. Cover and keep warm off heat.
Toss salad Cut end off escarole, then slice crosswise. Wash and dry well. Toss escarole with some lemon juice from the remaining lemon, plus a drizzle of olive oil and salt and pepper to taste. Serve fish with polenta (reheat and whisk in water to smooth out if necessary) and salad. Enjoy!