Pan Fried Haddock with a Polenta and Orange Crust

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
  1. 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.
  2. 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.
  3. Serve with new potatoes and spinach.