Fish Easy Main

Polenta and herb-crusted barramundi

Name: Polenta and herb-crusted barramundi
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: 100g instant polenta; Grated zest of 2 lemons, plus lemon wedges to serve; 2 tablespoons finely chopped fresh herbs (such as chives and parsley); 2 garlic cloves, crushed; 2 eggs, beaten; 4 x 180g skinless barramundi fillets (or use other firm white fish); 1/3 cup (80ml) olive oil; 300g grape tomatoes; 300g flat beans, sliced on an angle; Lemon wedges, to serve

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 02, 2015

The perfect healthy week night dinner.

100g instant polenta
Grated zest of 2 lemons, plus lemon wedges to serve
2 tablespoons finely chopped fresh herbs (such as chives and parsley)
2 garlic cloves, crushed
2 eggs, beaten
4 x 180g skinless barramundi fillets (or use other firm white fish)
1/3 cup (80ml) olive oil
300g grape tomatoes
300g flat beans, sliced on an angle
Lemon wedges, to serve

Method

1.

Combine polenta, zest, herbs and half the garlic in a shallow dish, then season. Put eggs in another dish. Dip fish in egg, then polenta, pressing well onto the fish.
2.

Heat 1/4 cup (60ml) oil in a large frypan over high heat. When hot, reduce heat to medium and cook fish for 3-4 minutes on each side until golden and cooked through.
3.

Meanwhile, heat the remaining oil in another large frypan over medium-high heat. Cook the remaining garlic for 30 seconds. Add the tomatoes and cook for 3-4 minutes, then add beans and cook for 2-3 minutes more, until tomatoes have softened and beans are cooked but still crunchy. Season and serve immediately with fish and lemon wedges.