Deluxe Baked Hapuku & Parmesan Polenta for Dinner

• Place snacking tomatoes and rosemary on a 
lined oven tray.
• Drizzle with olive oil, season with salt and toss 
to coat.
• Roast until blistered, 15-20 minutes.

• Meanwhile, pat hapuku fillet dry with paper 
towel. 

• Place baby broccoli and hapuku on a second 
lined oven tray.
• Drizzle with olive oil, season with salt and gently 
turn to coat.
• Bake until fish is just cooked through and 
broccoli is tender, 10-12 minutes. Remove tray 
from oven and finish with a generous squeeze of 
lemon juice.
TIP: White fish is cooked through when the centre 
turns from translucent to white. 
TIP: The baby broccoli will char slightly, this adds to 
the flavour! 

• When the fish has 5 minutes remaining, combine 
the water, milk and salt in a medium saucepan 
and bring to the boil over high heat.
• Reduce heat to medium, then slowly whisk 
in polenta. Cook, stirring, until smooth and 
thickened, 2-3 minutes.
• Remove from heat, then stir through grated 
Parmesan cheese, the butter and a good pinch 
of pepper until melted and creamy.