Pesto fish fillets with creamy polenta

1 Preheat oven to 200°C. To make pesto, place all pesto ingredients in a food processor and process to form a thick paste. Set aside.

2 Place tomatoes on a baking paper-lined tray. Spray with oil. Bake for 10 minutes, or until skin splits. Set aside.

3 Pour stock and milk into a large saucepan and bring to the boil. Slowly add polenta in a steady stream, stirring constantly. Reduce heat to low and continue to stir mixture until thick, smooth and soft. Stir through parmesan. Season with pepper.

4 Spray fish fillets with oil. Heat a frying pan over a medium-high heat until hot. Add 2 fish fillets and cook for 2 minutes. Turn and cook for 2-3 more minutes, or until cooked through. Transfer to a plate. Cook remaining fish. Spoon cooked polenta mixture onto serving plates. Top with fish and a little pesto. Serve with tomatoes and a salad.