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Pan-fried fish with corn and garlic puree
Pan-fried fish with corn and garlic puree
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Try crispy pan-fried fish with creamy corn and garlic puree for a delectable dinner.
Ingredients:
  • 36.40 gm olive oil
  • 4 firm white Fish fillets
  • Wilted spinach, to serve
  • 18.20 gm olive oil
  • 1 onion, grated
  • 4 cloves garlic, crushed
  • 1020.00 gm real chicken stock
  • 150.00 gm polenta
  • 6 corn cobs
  • 20g butter
  • 62.50 ml sage leaves
Instructions:
  • For the corn puree, heat oil in a saucepan over medium heat. Sauté onion for 5 mins until soft. Mix in garlic and cook for 1 min until fragrant. Pour in stock, increase heat, and bring to a boil. Slowly add polenta in a steady stream while stirring continuously. Lower heat and simmer covered for 10 mins until polenta is smooth, stirring occasionally.
  • While waiting, remove kernels from cobs. In a hot frying pan, melt butter. Cook kernels until golden and tender, about 5 minutes. Add sage and cook for 1 minute until crisp. Mix half of the cooked mixture into the polenta and stir well.
  • Heat oil over high heat in a frying pan. Cook fish for 3 minutes on one side. Flip and cook for an additional 2 minutes, or until fully cooked.
  • Spread a generous amount of corn puree on serving plates, then layer with wilted spinach. Place the fish on top of the puree and garnish with the remaining pan-fried corn and sage.

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