Fish fillets coated in polenta with baby leeks

Fairlady
4 servings Prep: 15 mins, Cooking: 15 mins
Rate this recipe
Serve with leeks, garlic, watercress, baby potatoes and lemon wedges.

By Food24 May 04 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

4x 200 g fish — fillets, firm flesh
1 cup maize meal — polenta
lemon — zested
2 Tbs fresh Italian parsley — chopped
sea salt and freshly ground black pepper
1 eggs — beaten
1/4 cup butter — melted
230 g leeks — baby
4 cloves garlic — cloves
2 Tbs fresh chillies — 573
TO SERVE:
watercress
baby potatoes — boiled and roasted
lemon — cut into wedges
Tap for ingredients
Tap for ingredients

Method:

Preheat oven to 180°C.

Combine polenta, lemon zest and chopped parsley.

Dip seasoned fish into beaten egg, then coat with the polenta mixture.

Place fish on a lined baking tray and drizzle with butter. Place leeks and garlic next to the fish and drizzle with olive oil. Bake for 15 minutes until golden.

Serve with leeks, garlic, watercress, baby potatoes and lemon wedges.

Words and image:Fairlady magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.