Step 1
To make oven-baked polenta, set the oven at 350°F (no need to preheat.) Combine the polenta, 4 cups water, salt and pepper in a 2-3 quart dish. Cover and bake 40-45 minutes or until polenta is creamy. Stir in the Parmesan. If using instant polenta, follow package directions.
Step 2
When the polenta is ready, season the fish with salt and pepper. Heat 1 tablespoon of oil a large, deep skillet over high heat until almost smoking. Toss the zucchini and tomatoes with the remaining 1 tablespoon of the oil, season with salt and pepper. Add the vegetables to the pan along with the pepper flakes and cook, stirring frequently, until tomatoes and zucchini are softened, about 2-3 minutes. Stir in the garlic.
Step 3
Place the fish on the vegetables in the pan, tucking tails under so the fish will cook evenly. Cover and reduce the heat to medium. Cook just until fish is cooked through, about 4-6 minutes. Divide the polenta between serving dishes and spoon the fish and sauce over. Sprinkle with Parmesan, basil, lemon zest, a drizzle of olive oil and serve.
