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Polenta & herb-crusted barramundi
Polenta & herb-crusted barramundi
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
28 minutes
Zesty garlicky fish fillets, a healthier and delicious twist on classic fish 'n' chips.
Ingredients:
  • 100g instant polenta
  • Grated zest of 2 lemons, plus lemon wedges to serve
  • 40.00 ml finely chopped fresh herbs (such as chives and parsley)
  • 2 garlic cloves, crushed
  • 2 eggs, beaten
  • 4 x 180g skinless barramundi fillets (or use other firm white fish)
  • 80ml olive oil
  • 300g grape tomatoes
  • 300g flat beans, sliced on an angle
  • Lemon wedges, to serve
Instructions:
  • In a shallow dish, mix together polenta, zest, herbs, and half of the garlic, then season with salt and pepper. In a separate dish, place the eggs. Dip the fish into the eggs first, then coat with the polenta mixture, pressing gently to ensure it sticks.
  • In a large frypan, heat 1/4 cup (60ml) oil over high heat until sizzling. Reduce heat to medium and cook fish for 3-4 minutes on each side until beautifully golden and cooked through.
  • In a separate large frypan, heat the remaining oil over medium-high heat. Sauté the rest of the garlic for 30 seconds. Stir in the tomatoes and cook for 3-4 minutes. Add the beans and cook for an additional 2-3 minutes until tomatoes are softened and beans are crisp-tender. Season to taste and serve right away with fish and lemon wedges.

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