Scorpionfish with chickpeas and wine polenta Recipe

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White fish with succulent sauce and flavorful polenta.

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $1.48 view details
  • 4 small scorpionfish, well cleaned, without heads
  • 1 tbs olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 240 g canned whole (peeled) tomatoes
  • 1 tbs Vegeta or similar seasoning
  • 1 tsp dry oregano
  • 1/3 cup red wine
  • 240 g canned chickpeas, drained and washed
  • Polenta with wine and chives:
  • 1 1/2 cup water
  • Pinch of salt
  • 1 cup instant polenta
  • 1/2 cup white wine
  • Chives, chopped


  1. Sauté briefly onions and garlic in oil, over medium heat.
  2. Add tomatoes, Vegeta and oregano, stir and with a wooden spoon roughly chop the tomatoes. Gently simmer for 2-3 minutes.
  3. Gradually add wine, stir, briefly simmer over medium heat for flavors to blend.
  4. Spread few tablespoons of sauce on the bottom of an ovenproof casserole, place the scorpionfish on the sauce, cover with the rest of the sauce. Top with chickpeas, cover.
  5. Cook the fish for 20 minutes in the oven at 200°C, then remove the lid and bake another 10 - 15 minutes.
  6. In the meantime, prepare the polenta with wine and chives: gradually and stirring constantly, add instant polenta in to the salted, boiling water. Stir in the wine to make polenta less thick. Add chives, stir. Pour the polenta into a square pan, allow to cool slightly and harden, cut it with the round cookie cutter. Serve with the fish and sauce.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 270g
Recipe makes 4 servings
Calories 302  
Calories from Fat 42 14%
Total Fat 4.83g 6%
Saturated Fat 0.63g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 228mg 10%
Potassium 271mg 8%
Total Carbs 49.42g 13%
Dietary Fiber 4.9g 16%
Sugars 2.15g 1%
Protein 6.32g 10%
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