Italian Fish and Vegetable Stew

Ingredients for Italian Fish and Vegetable Stew

• 450g firm white skinless fish fillets (such as mahi-mahi, cod, or halibut), cut into 2" pieces

• Koshersalt, nymalen peppar

• 1 matsked färsk citronsaft

• 1 tablespoon red wine vinegar

• 1/2 teaspoons Dijon mustard

• 45 ml extra jungfruolja, uppdelad

• 240ml dry or instant polenta (coarse cornmeal)

• 1 garlic clove, smashed

• 1 medium yellow pepper, seeds and ribs removed, cut into 2" pieces

• 1 medium courgette, cut into 2" pieces

• 575ml cherry or grape tomatoes, halved

• 1 tablespoon slivered fresh basil (or 1 teaspoon dried), plus whole leaves for serving

• 1 teaspoon chopped fresh oregano (or 1/2 teaspoons dried), plus whole leaves for serving

Season fish with salt and pepper. Whisk lemon juice, vinegar, mustard, and 2 tablespoons oil in a medium bowl. Add fish, toss to coat, and chill until ready to use.

Cook polenta according to package directions.

Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Cook garlic, stirring occasionally, until beginning to brown, about 2 minutes. Transfer garlic to a plate.

Cook pepper in same skillet, stirring frequently, until beginning to brown and soften, about 3 minutes. Add courgette, cover, and cook 3 minutes.

Reduce heat to medium-low. Add tomatoes, garlic, fish and dressing, 1 tablespoon slivered basil, and 1 teaspoon chopped oregano; season with salt and pepper. Cover and simmer just until fish is cooked through, about 5 minutes. Discard garlic, if desired.

Divide polenta among bowls. Arrange fish mixture over. Garnish with basil and oregano.

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