Herb-rubbed blue-eye trevalla on corn and feta polenta triangles

Method

• Step 1
  Combine the fish, oil, coriander, parsley, garlic and lemon zest in a large bowl. Season with salt and pepper. Place in the fridge for 30 minutes to develop the flavours.
• Step 2
  Meanwhile, to make the polenta triangles, grease and line a 20cm square cake pan with baking paper. Use a small serrated knife to cut down the length of the corn cob to release the kernels. Place in a large saucepan with the chicken stock. Place over high heat and bring to the boil. Add polenta in a thin, steady stream, stirring constantly until combined. Reduce heat to low. Cook, stirring, for 5-6 minutes or until thick. Remove from heat. Add the parmesan and feta and stir to combine. Pour into the prepared pan. Cool for 10 minutes. Cover and refrigerate for 1 hour or until firm.
• Step 3
  Turn polenta onto a board. Cut into 4 squares. Cut each square in half to form 8 triangles. Spray polenta with oil spray.
• Step 4
  Preheat a chargrill on medium high. Add polenta triangles and cook for 2-3 minutes each side or until golden and heated through. Transfer to a plate. Cover with foil to keep warm.
• Step 5
  Cook blue-eye on chargrill for 3 minutes each side or until just cooked through. Place polenta on serving plates. Top with fish. Serve with rocket leaves and lemon wedges.