Whiting Piemontese

An itaian inspired fish recipe found in
“Seafoods ‘n Seaports – a Cook’s Tour of Massachusettes”

Whiting Piemontese

Piemonte (Italian for “at the foot of the mountain”) is a region in Italy. It covers an area of 25,399 km² and has approx. 4.3 million inhabitants. The Aosta Valley in the northwest of the region belongs to historical and natural geographic Piedmont, but constitutes an autonomous region.

4 cups water, divided
1 cup yellow corn meal
1 teaspoon salt
4 tablespoons butter
1/4 lb grated Parmesan cheese
1/8 teaspoon pepper
2 pkg. (10 oz. each) frozen chopped spinach
1 teaspoon oregano
1/2 teaspoon salt
1 tablespoon lemon juice
1 1/2 lb whiting fillets
1/2 cup dry white wine
1/2 cup tomato puree


[1] Bring 3 cups of water to boiling. Combine remaining cold water, corn meal and 1 teaspoon salt; stir into boiling water. Cook until thickened, stirring often. Cover; cook over low heat 10 minutes longer. Remove from heat and stir in butter, cheese, and pepper. Stir until butter and cheese are melted.

[2] Meanwhile, cook spinach according to package directions; season with oregano, 1/2 teaspoon salt and lemon juice.

[3] Dust whiting fillets with flour; saute in butter or vegetable oil until golden brown. Spread the corn meal mixture (polenta) on the bottom of an oval serving dish, top with spinach. Arrange fillets on spinach. Sprinkle with chopped parsley. Add wine and tomato puree to pan juices; blend well. Pour over fish.

Makes 6 to 8 servings.