05/22/2026
Mediterranean Ono
Ingredients
Ono or wahoo fillets, portioned
1 tbsp oil
1 tbsp butter
Salt & pepper
1 tbsp Herbs de Provence
Topping
3 tbsp olive oil
1 shallot, minced
2 cloves garlic, minced
1–2 dozen cherry tomatoes, halved
2–3 tbsp kalamata olives, chopped
2–3 tbsp capers, chopped
1 tbsp Herbs de Provence
1 tsp red chili flakes
Fresh basil and lemon wedges for garnish
Creamy Polenta
1 box polenta
Hot water (follow package instructions)
3 tbsp butter
1/4 cup vegetable broth
Salt & pepper
Optional: cream or half-and-half
For Serving
Crusty baguette
Butter or olive oil & balsamic vinegar
Instructions
Preheat oven to 400°F.
Pat fish dry and let come to room temperature.
In a baking dish, mix olive oil, shallot, garlic, tomatoes, olives, capers, Herbs de Provence, and chili flakes.
Season fish with salt, pepper, and Herbs de Provence, then place into the topping mixture. Spoon topping over each piece.
Roast for about 12 minutes, until fish is cooked through and topping is caramelized. If needed, lower heat to 350°F to finish cooking.
While fish cooks, prepare polenta according to package instructions. Stir in butter, broth, salt, and pepper until smooth. Add cream if desired.
Warm baguette and prepare basil and lemon wedges.
Serve ono over polenta with topping spooned over top. Garnish with basil and lemon wedges.
