Recipe: Lemon Polenta Plaice
Do you tend to eat your fish in breadcrumbs or batter? Well how about trying polenta instead! This recipe is a great way to enjoy white fish. It is light, refreshing and the polenta goes really crispy when cooked. Served on top of two simple salads it mak
Ingredients
- 2 ripe plum tomatoes
- 1 ball(s) mozzarella, drained
- 1 small red onion
- 1 fresh parsley, chopped
- 1 lemon
- 2 fillet(s) plaice
- 1 handful(s) fresh tarragon
- 1 handful(s) polenta
- 1 handful(s) plain flour
- 2 eggs, beaten
- 1 glug(s) olive oil
- 1 knob(s) butter
- 2 new potatoes, cooked
- 2 dollop(s) mayonnaise
- 1 handful(s) a few capers, chopped
Step 1
Zest The Lemon
zest the lemon, keeping it for a later stage.
Step 2
Slice Veg And Mozzarella
slice the tomatoes and mozzarella, then peel and thinly slice the red onion.
Step 3
Lay Veg And Cheese On Plate
layer on a plate, sprinkle on the parsley and drizzle with a glug of oil and a squeeze of half of the zested lemon. Leave to one side for later.
Step 4
Make Potato Salad
halve the cooked potatoes and mix with the mayonnaise, capers, a squeeze of lemon juice and some chopped parsley.
Step 5
Make The Polenta Mix
chop the tarragon and add to polenta with the lemon zest, salt and pepper.
Step 6
Prep The Fish
remove the skin from the plaice and season.
Step 7
Pané Fish
dip the plaice in the flour, submerge in the egg and then the polenta mix to coat the fish.
Step 8
Pan Fry Fish
fry the plaice in a medium hot pan with a little oil for a few minutes on each side. add a knob of butter to the pan and squeeze in a little lemon.
Step 9
Serve With Potato Salad
tower up some potato salad, then alternate layers of tomato, mozzarella and onion then balance the fish on top. serves 2
