INGREDIENTS
1/3 cup sun-dried tomatoes, drained
1/4 cup roasted almonds
2 TBSP. plus 1 tsp. olive oil
1 cup quick-cooking polenta
2 cups low fat milk
4 black sea bass fillets
9 oz. bag spinach
2 TBSP. finely chopped fresh basil
DIRECTIONS
Preheat oven 450 degrees.
In food processor with knife blade, pulse tomatoes, almonds, 2 TBSP. oil and 1/4 tsp. pepper until coarsely ground.
In a large microwave glass bowl, whisk polenta, milk, 1/2 tsp. salt and 3 cups water.
Microwave on high 4 minutes. Whisk; cook 7 minutes or until very thick.
In a jelly roll pan, rub fish with 1 tsp. of oil.
Sprinkle with 1/8 tsp. each salt and pepper.
Roast 8 to 10 minutes or until just opaque throughout.
Cook spinach as label directs.
Stir basil and fish juices into pesto.
Whisk polenta; place on plates with spinach and fish.
Top with pesto.
Serves 4.
