White Fish with Zesty Polenta Crust
- 2 tbsp seasoned flour
- 4 tbsp fine polenta
- ½ orange, grated zest only
- 1 tbsp thyme leaves
- 4 x white fish fillets, skin and bones removed
- 1 beaten egg
- 25g butter
- 2 tbsp olive oil
- Steamed spinach, to serve
- Mix together the polenta, flour, zest and thyme. Dip the fish fillets into the egg, then roll in the polenta mixture to coat all over.
- Heat the oil and butter in a large frying pan until foaming. Add the fillets, reduce the heat to low, and cook for 3-4 mins on each side or until the crust is golden and crispy. Drain on kitchen paper and serve with wilted spinach or any other greens you fancy.
15 mins
4 serving