Pan-fried White Fish With Polenta & Orange Crust
This recipe features delicate white fish fillets coated in a flavorful mix of flour, polenta, orange zest, and thyme leaves, creating a crispy and zesty outer layer. Paired with a bed of wilted baby spinach, this dish is a delightful balance of textures and flavors. Follow these simple steps to create a delicious meal that is sure to impress your family or guests.
— Constant Cookbook
Ingredients
- 2 tbsp plain flour
- 4 tbsp fine polenta
- grated zest ½ orange
- 1 tbsp thyme leaves
- 4 x 140g sustainable white fish fillets, skinned and boned
- 1 egg , beaten
- 25g butter
- 2 tbsp olive oil
- 500g baby spinach
Instructions
- Mix the flour, polenta, orange zest and thyme leaves together with some seasoning. Dip the fillets in the beaten egg then roll in the polenta mix to coat. The fish can now be chilled for a few hours before you're ready to cook.
- Heat the butter and olive oil in a large frying pan until foaming, add the fillets and lower the heat. Cook for 3 mins on each side. Meanwhile, wilt the spinach in a large pan, drain off the excess water, season and divide between 4 plates. Serve with the fish fillet on top.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 331 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 0.57 milligram of sodium
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