Fish with Orange and Polenta Crust
- 2 tbsp seasoned flour
- 4 tbsp fine-milled polenta
- ½ orange, grated zest only
- 1 tbsp chopped thyme
- 4 x white fish fillets, skin and bones removed
- 1 beaten egg
- 25g butter
- 2 tbsp olive oil
- Combine the polenta, flour, zest and thyme on a plate, then dip each fish fillet in the beaten egg before coating in the polenta mix.
- Heat the oil and butter in a frying pan, then add the fish fillets and cook for 3 mins on each side. Drain on kitchen paper, then serve with wilted spinach or other steamed greens.
15 mins
4 serving