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
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90g instant polenta
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1 lemon, rind grated
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40g grated parmesan cheese
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1/4 cup plain flour
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60ml (1/4 cup) olive oil
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4 (about 125g each) boneless firm fish fillets (such as salmon or blue-eyed cod)
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1 cup drained canned corn
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2 vine-ripened tomatoes, diced
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1 avocado, peeled, diced
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1 Lebanese cucumber, diced
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2 tablespoons chopped fresh coriander
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1 lime, juiced, plus lime wedges, to serve
Method
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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.
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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.
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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.