Sundried Tomato Polenta Bowl with Greens and Herb Baked Fish - OLDWAYS - Cultural Food Traditions OL

Ingredients

• 1 pound fresh halibut, cod, or salmon
• 4 teaspoons olive oil, divided
• 1 teaspoon dried thyme
• 1/4 cup grated Parmigiano-Reggiano
• 1 cup whole grain polenta or whole grain corn grits
• Scant 1/2 cup prepared Sun-dried Tomato Pesto (or substitute any homemade or store bought pesto)
• 2 bunches collard greens, washed and chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper