This is a great crunchy alternative to breadcrumbs and can be used on any chunky white fish, giving it a delicious zesty coating.
For 2 people
1 lemon, zest peeled off and reserved
1 clove garlic
3-4 big sprigs of flat leaf parsley
1 medium egg, beaten
2 cod fillets, MSC certified
2 tbsp olive oil
Chop the zest, garlic clove and parsley as fine as you can, alternatively, whizz up in a processor. Mix with the polenta and transfer to a large flat plate.
Beat the egg and season in a shallow bowl.
If like me you like to have a nice big portion of fish, you may find it easier to cut into two smaller pieces per person.
Dip the fish into the egg then into the polenta mix, pressing firmly to coat thoroughly.
Heat the oil in a frying pan on a medium heat, cook the fish for about 5 minutes each side until the polenta crust is golden and the fish is cooked through.