Pan-Seared Rainbow Trout with Zucchini Carrot Ragù Over Creamy Polenta

This vibrant dish brings together tender pan-seared rainbow trout, a hearty tomato-based ragù packed with zucchini and carrots and luxuriously creamy polenta. It’s a complete meal that comes together in just 20 minutes, making it perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.

Toasted ciabatta points on the side are ideal for scooping up every last bit of the ragù and creamy polenta. The combination of flavors and textures-crispy fish, tender vegetables, smooth polenta and crunchy bread-will make this a new weeknight favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Precooked PolentaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim, peel and cut the carrot on a diagonal into ½-inch-thick pieces. Halve, peel and cut the onion into ½-inch-thick wedges. Trim the zucchini, halve lengthwise, then cut crosswise into ½-inch-thick half-moons.
2. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the carrot, onion and zucchini. Season with garlic powder, half the Italian seasoning (use all for 4 servings), salt and pepper. Cook, stirring occasionally, until the vegetables are softened and lightly browned, 7-10 minutes. Stir in the crushed tomatoes, Vidalia onion paste, ¼ cup water (½ cup for 4 servings) and ½ teaspoon sugar (1 teaspoon for 4 servings). Cook, stirring occasionally, until the sauce thickens slightly, 2-4 minutes.
3. Meanwhile, heat a small pot over medium heat. Add the precooked polenta and ⅓ cup water (⅔ cup for 4 servings). Mash with a potato masher until mostly smooth, 30-60 seconds. Whisk in the sour cream, cream cheese, Parmesan and 1 tablespoon butter (2 tablespoons for 4 servings). Cook, whisking occasionally, until the polenta is thickened and creamy, 3-4 minutes. Season with salt and pepper to taste. If the polenta is too thick, add water 1 tablespoon at a time until desired consistency.
4. While the polenta cooks, halve the ciabatta roll and toast it. Cut the toasted ciabatta on a diagonal into triangles and drizzle with olive oil.
5. Divide the creamy polenta and vegetable ragù between shallow bowls, placing them side by side. Serve the toasted ciabatta triangles on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute rainbow trout with salmon, cod or any firm white fish. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free ciabatta or serve with gluten-free bread. The polenta is naturally gluten-free.

How do I store leftovers?

Store the polenta, ragù and fish separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave.