Polenta crusted fish with a crunchy slaw salad
A quick and easy supper dish packed with nutrition and lots of flavour. Looks really pretty too.
Serves 2
Ingredients:
300g cod, haddock or plaice fillets, skin removed (any white fish
70g polenta
1 egg, beaten (or use milk instead)
1 tbsp coconut oil
Sea salt and pepper
100ml natural yoghurt
1 tbsp chopped parsley
Handful of red and white cabbage
½ red onion
1 small carrot
½ bulb fennel
2 tbsps of pomegranate seeds
1 tbsp olive oil
1 tbsp apple cider vinegar
Lemon wedge to serve
Method:
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Finely slice the vegetables for the crunchy salad and mix in a bowl with the olive oil, vinegar, pomegranate, a pinch of sea salt and pepper. Set aside.
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Place the polenta on one plate with some seasoning and the beaten egg on another.
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Cut the fish into strips, then dip the fish in the egg then the polenta and set aside on a clean plate.
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Heat a non stick pan with coconut oil and gently fry the fish for a couple of minutes on each side until golden brown and cooked.
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Mix the yoghurt with the chopped parsley and some freshly ground pepper.
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Serve the fish with the crunchy slaw and a lemon wedge
* As an alternative if serving to kids - mix 100g yoghurt with 2 tbsp chopped parsley and serve with a corn, tomato and cucumber salsa (1/4 cucumber, 50g tomatoes, 50g tinned sweetcorn)
** People are often put off by fish as it is sometimes overcooked. Don’t be tempted to cook it for too long. v