Name: Fish with polenta crust and tomato & corn salsa
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 1
Ingredients: 90g instant polenta; 1 lemon, rind grated; 40g grated parmesan cheese; 62.50 ml plain flour; 60ml (1/4 cup) olive oil; 4 (about 125g each) boneless firm fish fillets (such as salmon or blue-eyed cod); 250.00 ml drained canned corn; 2 vine-ripened tomatoes, diced; 1 avocado, peeled, diced; 1 Lebanese cucumber, diced; 40.00 ml chopped fresh coriander; 1 lime, juiced, plus lime wedges, to serve

Fish with polenta crust and tomato & corn salsa

0 Likes

Prep Time:
30 minutes

Cook Time:
5 minutes

Total Time:
35 minutes

Indulge in our crispy polenta-crusted fish for a delightful crunch!

Ingredients:

90g instant polenta
1 lemon, rind grated
40g grated parmesan cheese
62.50 ml plain flour
60ml (1/4 cup) olive oil
4 (about 125g each) boneless firm fish fillets (such as salmon or blue-eyed cod)
250.00 ml drained canned corn
2 vine-ripened tomatoes, diced
1 avocado, peeled, diced
1 Lebanese cucumber, diced
40.00 ml chopped fresh coriander
1 lime, juiced, plus lime wedges, to serve

Instructions:

Mix polenta, lemon rind, Parmesan, and flour in a bowl. Brush fish with 1 tablespoon of oil, then coat with the polenta mixture. Chill in the refrigerator for 10 minutes.
In a bowl, combine corn, tomato, avocado, cucumber, coriander, lime juice, and 1 tablespoon of oil. Gently toss and season with salt and pepper.
In a non-stick frying pan, heat the remaining oil. Cook the fish over medium-high heat for 2 minutes on each side until golden. Serve with mashed potato, salsa, and a lime wedge.

We use cookies

Similar Recipes

Salmon fillets with polenta fritters

Polenta with rustic veg recipe

Fish pasties with minted mushy peas

Polenta chip lasagne recipe

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