White fish with polenta, cherry tomatoes and olives

Steps

1. Place the fish on a baking tray with the halved cherry tomatoes and olives, drizzle with olive oil and season with salt, garlic and oregano.
2. Bake at 200 °C for 15 minutes.
3. Meanwhile bring 260 ml salted water to a boil, whisk in the polenta and cook, stirring, for 8 minutes.
4. Serve the fish and tomatoes on the polenta with a squeeze of lemon.