Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　Fast, healthy, one-pot—what could be better about this fish stew? How about this: it's a recipe that's likely friendly for those living with Crohn's Disease and Colitis.

　　

Ingredients

4 servings

　　1 lb. firm white skinless fish fillets (such as mahi-mahi, cod, or halibut), cut into 2" pieces

　　Kosher salt, freshly ground pepper

　　1 Tbsp. fresh lemon juice

　　1 Tbsp. red wine vinegar

　　1/2 tsp. Dijon mustard

　　3 Tbsp. extra-virgin olive oil, divided

　　1 cup dry or instant polenta (coarse cornmeal)

　　1 garlic clove, smashed

　　1 medium yellow bell pepper, seeds and ribs removed, cut into 2" pieces

　　1 medium zucchini, cut into 2" pieces

　　1 pint cherry or grape tomatoes, halved

　　1 Tbsp. slivered fresh basil (or 1 tsp. dried), plus whole leaves for serving

　　1 tsp. chopped fresh oregano (or 1/2 tsp. dried), plus whole leaves for serving

　　

Step 1

Season fish with salt and pepper. Whisk lemon juice, vinegar, mustard, and 2 Tbsp. oil in a medium bowl. Add fish, toss to coat, and chill until ready to use.

　　

Step 2

Cook polenta according to package directions.

　　

Step 3

Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook garlic, stirring occasionally, until beginning to brown, about 2 minutes. Transfer garlic to a plate.

　　

Step 4

Cook bell pepper in same skillet, stirring frequently, until beginning to brown and soften, about 3 minutes. Add zucchini, cover, and cook 3 minutes.

　　

Step 5

Reduce heat to medium-low. Add tomatoes, garlic, fish and dressing, 1 Tbsp. slivered basil, and 1 tsp. chopped oregano; season with salt and pepper. Cover and simmer just until fish is cooked through, about 5 minutes. Discard garlic, if desired.

　　

Step 6

Divide polenta among bowls. Arrange fish mixture over. Garnish with basil and oregano.