Creamy Polenta with Roasted Carrots, Tomatoes & Cabbage + Baked Monkfish

Name: Creamy Polenta with Roasted Carrots, Tomatoes & Cabbage + Baked Monkfish
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4
Cuisine: Mediterranean-inspired
Ingredients: 4 medium carrots, cut into 1/2-inch coins or batons; 3 cups cabbage (green or napa), sliced 1/2-inch thick; 1 1/2 cups cherry tomatoes (or 2 cups chopped tomatoes); 3 tbsp olive oil, plus more as needed; 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 1 tsp honey or maple syrup (optional, helps browning); 1 tsp dried thyme or 2 tsp chopped fresh thyme (optional); 1 1/2 lb monkfish fillet, membrane removed if needed, patted very dry; 1 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp lemon zest (about 1 lemon); 1 tbsp lemon juice; 2 cloves garlic, finely grated or minced; 2 tbsp butter, cut into small pieces; 1 cup polenta (coarse cornmeal), gluten-free certified; 4 cups water or low-sodium chicken/vegetable stock; 1 tsp kosher salt; 2 tbsp butter; 1 tbsp olive oil; 1/4 cup nutritional yeast (optional, for cheesy savoriness without dairy cheese); Lemon wedges; Chopped parsley or chives (optional)

Jesse Wolf

This is a cozy, gluten-free dinner: creamy polenta enriched with butter and olive oil, topped with sweet roasted carrots, jammy tomatoes, and caramelized cabbage. A simply baked monkfish fillet sits on top—firm, meaty, and mild—so the vegetables and a lemony pan sauce do the heavy lifting. The whole meal is technique-forward but weeknight-manageable: roast the veg hard for browning, bake the fish just to opaque and springy, and finish with bright lemon to keep the plate lively without heat or cheese.

gluten-free
seafood
weeknight
roasted vegetables

55 min total · 20 min prep · 35 min cook

Serves 4

560 kcal · 38g protein · 55g carbs · 22g fat total

Sheet pan · Medium pot · Baking dish or small sheet pan · Whisk

Ingredients

Instructions

Roast the vegetables

Heat oven to 425°F / 220°C with a rack in the middle. Line a sheet pan with parchment (helps tomatoes not stick).

Toss carrots and cabbage with olive oil, salt, pepper, and honey/maple (if using). Spread out in a single layer with plenty of space.

Roast 20 minutes, then stir/flip. Add the tomatoes to the pan (or a second pan if crowded), drizzle with a touch more oil and a pinch of salt.

Roast 12–18 minutes more, until the carrots are browned at the edges, the cabbage has deep golden, crisp bits, and the tomatoes are wrinkled and jammy. Taste and adjust salt.

Cook the polenta

While the veg roast, bring water/stock + salt to a boil in a medium pot.

Reduce to a strong simmer and whisk in polenta in a steady rain (to avoid lumps).

Cook 20–30 minutes (depending on grind), stirring often, until thick and creamy with no raw grit. If it gets too thick, whisk in a splash of hot water.

Off heat, stir in butter, olive oil, and nutritional yeast (if using). Cover to keep warm.

Bake the monkfish

Keep oven at 425°F / 220°C. Place monkfish on a lightly oiled baking dish or small sheet pan.

In a small bowl, mix olive oil, salt, pepper, lemon zest, lemon juice, and garlic. Rub over the fish. Dot with butter.

Bake 10–16 minutes (thickness-dependent) until the fish is opaque, just springy when pressed, and flakes in big moist pieces. Aim for 130–140°F in the thickest part if you temp it.

Finish and plate

Spoon polenta into warm bowls. Pile on roasted carrots, cabbage, and tomatoes.

Top with monkfish and spoon over any buttery lemon juices from the pan.

Finish with a squeeze of lemon and herbs if you want.

Tip: If your veg finish before the fish, drop the oven to 200°F and hold the tray (uncovered) so they stay crisp at the edges.

Notes

No cheese needed: nutritional yeast adds savory depth without dairy cheese. If monkfish is sold in medallions, shorten bake time; start checking at 8 minutes. For extra gloss, whisk 1–2 tbsp water into the fish pan juices before spooning over. Leftovers: store components separately 3 days; reheat polenta with a splash of water to loosen.