Try our fish crumbed with polenta for an extra special crunch!

Prep Time : 0:30 | Cook Time : 0:05 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 90g instant polenta

• 1 lemon, rind grated

• 40g grated parmesan cheese

• 1/4 cup plain flour

• 60ml (1/4 cup) olive oil

• 4 (about 125g each) boneless firm fish fillets (such as salmon or blue-eyed cod)

• 1 cup drained canned corn

• 2 vine-ripened tomatoes, diced

• 1 avocado, peeled, diced

• 1 Lebanese cucumber, diced

• 2 tablespoons chopped fresh coriander

• 1 lime, juiced, plus lime wedges, to serve

Method

• Step 1

  Combine the polenta, lemon rind, parmesan and flour in a bowl. Brush the fish with 1 tablespoon of oil, then roll in the polenta mixture. Refrigerate for 10 minutes to chill.

• Step 2

  Place the corn, tomato, avocado, cucumber, coriander, lime juice and 1 tablespoon of remaining oil in a bowl. Toss gently to combine. Season with salt and pepper.

• Step 3

  Heat remaining oil in a non-stick frying pan. Add fish and cook over medium-high heat for 2 minutes each side until golden. Serve with mashed potato, the salsa and a wedge of lime.