For an ex-fisherman’s daughter, I really don’t eat as much fresh fish as I should. It’s mainly because I’m so used to eating the freshest fish when I was a child, that I just find store bought fish in land locked Manchester to be a bit sub standard.
My dad would never dream of serving a crust or a sauce with his fish – the flavour of the fish speaks for itself. But I haven’t got it just off the boat – mine’s been sat in Tesco’s chiller cabinet for a few days, so while still tasty, it’s no crime to add a complementary flavour and texture to the fish.
And this polenta and orange crust fits the bill perfectly. The crunch from the polenta is a fresh alternative to flour or breadcrumbs (and is of course, gluten free) and the orange is really delightful and is a great pick me up for the fish.
Recipe from BBC Good Food. Serves 4.
- 2 tbsp plain flour
- 4 tbsp fine polenta
- grated zest ½ orange
- 1 tbsp thyme leaves
- 4 x 140g sustainable white fish fillets, skinned and boned
- 1 egg , beaten
- 25g butter
- 2 tbsp olive oil
- Mix the flour, polenta, orange zest and thyme leaves together with some seasoning. Dip the fillets in the beaten egg then roll in the polenta mix to coat.
- Heat the butter and olive oil in a large frying pan until foaming, add the fillets and lower the heat. Cook for 3 mins on each side.
- Serve with new potatoes and spinach.