Tuscan Tomato & Olive Hoki with a Creamy Basil & Parmesan Polenta

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  • low-in-sugar-icon
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Ingredients

  • 1 pack

    Sealord Tuscan Tomato & Olive Sauce Hoki

  • 1/2 cup

    instant polenta

  • 1 1/2 cups

    water

  • 1/4 cup

    parmesan cheese, grated

  • 35g

    unsalted butter, cubed

  • small bunch

    basil

  • 1 head

    broccoli, chopped into florets

Directions

  1. Preheat the oven and follow pack instructions to cook the Sealord Tuscan Tomato & Olive Sauce Hoki Fillets.
  2. To cook the polenta, place the water into a medium sized pot and bring to a boil. In a steady stream pour in the polenta while stirring with a whisk. Cook for 2-3 minutes until thickened.
  3. Remove from the heat and stir in the grated parmesan cheese, butter, chopped basil and season to taste.
  4. Cook the broccoli in salted boiling water for 4 minutes. Drain and serve hot.
  5. Spoon the polenta onto plates, then top with the tuscan Hoki fillets and broccoli.

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Nutritional Information*

(per serve) | (per 100g)

1890kJ

Energy

33.7g

Protein

25.3g

Total Fat

14.6g

Saturated fat

1100mg

Sodium

40mg

EPA

120mg

DHA

20.3g

Total Carbohydrate

9.2g

Sugar

*Nutrition figures are averages only.

504kJ

Energy

6.8g

Total Fat

3.9g

Saturated fat

293mg

Sodium

10.7mg

EPA

32.0mg

DHA

5.4g

Total Carbohydrate

2.4g

Sugar

*Nutrition figures are averages only.