Pan-fried fish with corn and garlic puree

To make corn puree, heat oil in a saucepan on medium. Cook onion for 5 mins, stirring, until soft. Add garlic and cook for 1 min or until fragrant. Add stock, increase heat to high and bring to boil. Gradually add polenta in a thin steady stream, stirring constantly. Reduce heat to low. Simmer, covered and stirring occasionally, for 10 mins, or until polenta is smooth.

Meanwhile, cut kernels from cobs. Melt butter in a frying pan on high. Cook kernels for 5 mins, or until golden and tender. Add sage and cook for 1 min, or until sage is crisp. Add half mixture to polenta and stir to combine.

Heat oil in a frying pan on high. Cook fish for 3 mins. Turn and cook for 2 mins or until cooked through.

Spoon corn puree onto serving plates, and layer with wilted spinach Lay fish over puree and top with remaining pan-fried corn and sage.