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Fish with polenta crust and tomato and corn salsa

Name: Fish with polenta crust and tomato and corn salsa
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 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

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30m

05m

Fish with polenta crust and tomato & corn salsa

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

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

Method

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.