This is a great crunchy alternative to breadcrumbs and can be used on any chunky white fish, giving it a delicious zesty coating.
For 2 people
Ingredients
50g polenta
1 lemon, zest peeled off and reserved
1 clove garlic
3-4 big sprigs of flat leaf parsley
1 medium egg, beaten
2 cod fillets, MSC certified
2 tbsp olive oil
Chop the zest, garlic clove and parsley as fine as you can, alternatively, whizz up in a processor. Mix with the polenta and transfer to a large flat plate.
Beat the egg and season in a shallow bowl.
If like me you like to have a nice big portion of fish, you may find it easier to cut into two smaller pieces per person.
Dip the fish into the egg then into the polenta mix, pressing firmly to coat thoroughly.
Heat the oil in a frying pan on a medium heat, cook the fish for about 5 minutes each side until the polenta crust is golden and the fish is cooked through.
This sounds perfect. BTW i'm looking for good traditional polenta recipe. Never made it. Do you have any?
ReplyDeleteThat's a lovely looking plate of food Fran. Making me hungry just looking at it.
ReplyDeleteHi Beth,
ReplyDeleteI use the Valsugana brand (Waitrose) or any good quality quick cook polenta is good (never the block in plastic stuff). Make as per the pack, salt the water, cooking longer for a stiffer polenta or looser (good arm workout). I cook mine until quite thick. Serve hot as it is with rich tomato sauce and Italian fennel sausages or a meat stew. I prefer pouring into a square dish, letting it cool completely then slicing and sticking under the grill so it forms a crunchy skin. I serve that with Parmesan shavings and topped with an oven-baked Ratatouille.
As it can be quite bland, it needs something really tasty to go with it.
I cook it a lot in winter - saves on the central heating bill!
Cheers Dan!
ReplyDeleteNice idea. Next time I cook some sustainable fish it'll have a nice dusting of polenta.
ReplyDeleteI'd not thought of using polenta Fran, what a good idea as I love a crispy coating on fish - more than I like batter.
ReplyDeleteAlso loving the lemon, parsley and garlic - lots of flavour without over powering the fish. Looks really yummy.
Cheers Jan, I use it more than breadcrumbs these days.. gong through a bit of a polenta phase!
ReplyDelete