Fish with polenta crust and tomato & corn salsa

Delicious Fish with polenta crust and tomato & corn salsa Recipe

Try our fish crumbed with polenta for an extra special crunch!
Fish with polenta crust and tomato & corn salsa
Prep Time : 0:30 | Cook Time : 0:05 | Total Time : 0:35 | Serving : 4 person.


  • 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


  • 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.

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