[B version] Saucy Acqua Pazza-Style John Dory

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Season fish on both sides with salt and pepper.
• When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a plate and cover to keep warm.

TIP: White fish is cooked through when the centre turns from translucent to white.
TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

• Wipe out frying pan and return to medium-high heat. Cook onion and tomato until tender, 4-5 minutes.

• Add garlic, tomato & herb seasoning and tomato paste and cook, tossing, until fragrant, 1-2 minutes. Add the water (for the sauce) and a pinch of chilli flakes (if using) and bring to a boil. Reduce heat to low and simmer until slightly thickened, 1-2 minutes.

• In a medium saucepan, combine the water, milk and salt and bring to the boil over high heat.
• Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 2-3 minutes.
• Remove from the heat, add grated Parmesan cheese, the butter and a good pinch of pepper and stir until melted.