Fish with polenta crust and tomato & corn salsa

Cooking Fish Fish with polenta crust and tomato & corn salsa

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

Lables: Low carb Low sugar Lower gi Egg free Peanut free Shellfish free Soy free Tree nut free
  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.
  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.
  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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90g instant polenta
1 lemon, rind grated
40g grated parmesan cheese
1/4 cup plain flour
60ml olive oil
4 boneless firm fish fillets
1 cup drained canned corn
2 vine-ripened tomatoes, diced
1 avocado, peeled, diced
1 Lebanese cucumber, diced
2 tbsp chopped fresh coriander
1 lime, juiced, plus lime wedges, to serve

Adv

Autors
Preparation time
30
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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