Polenta Crumbed Fish with Spring Salad
I’ve been living by the sea for as long as I can remember, (with a stint ‘in land’ growing produce) met the man of my dreams in a little Greek fishing village and would often be found ‘hanging out’ with the local fishmonger as a child. So, it should come as no surprise to me that my daughters’ favourite foods so far in her one year of life are fish and greens. For her we still keep it quite simple; roasted or baked en papillote to seal in the flavour; but for us big kids, we like a little bit more texture. A crust or crumb. Left over quinoa mixed with pesto is a quick and delicious way to add some crunch or a polenta and herb crumb.
Polenta ‘Crumbed’ Fish
- 4 Fish Factory Fillets
- ½ a cup of polenta
- 2 tbsp of Italian parsley, finely chopped
- 2 tbsp of Parmesan cheese, finely grated
- 1 tsp of lemon zest, finely grated
- Pinch of sea salt flakes
- Plenty of freshly ground black pepper
- Extra-virgin olive oil
- 1tsp of Dijon mustard
- Preheat your oven to 200 degrees.
- Combine the polenta, parsley, Parmesan, lemon zest and seasoning and mix well using your fingertips.
- Smear the olive oil on a baking tray and pop the fish on it, paint a thin layer of Dijon on the fish.
- Press the crumbs evenly onto the mustard-spread fish and dot with a few drizzles of oil.
- Place on the middle rack of the oven and bake for 10-15 minutes, or until the fish flakes easily with a fork.
- Rest for a couple of minutes before serving.
To go with my fish I have so much to consider this week as my Petite Produce Box is singing spring and sunshine!
A lovely Nadine Potato salad with some shaved fennel and avocado or maybe some massaged green kale with a few sprinkles of chilli flakes, little roasted potatoes with a blob of lemon aioli?? All sounding good, but I can’t move past the watercress and asparagus!
Watercress, with asparagus, avocado, capers and lemony dressing (eggs optional)
- I bunch of Asparagus
- ½ a punnet of Watercress
- 1 Avocado
- ¼ of a cup of capers
- 2 tbsp’s of olive oil
- 1 lemon zest and juice
- Salt and Pepper
Nothing complicated about this recipe. The ingredients do all the work! Peppery watercress, buttery asparagus and the acidity of the capers make for the ultimate fish salad in my humble opinion.
- Simply blanch your asparagus for a few minutes until tender and pop them in an ice bath to keep them bright green, drain, pat dry and set aside.
- Trim the watercress, I actually like to keep mine quite long as they are just so pretty on the plate.
- Slice or chunk your avocado, whichever you fancy.
- Place the watercress and avocado on the plate and pop the asparagus on top, dot most of the capers around but keep a few (about ½ a tspoon) for the dressing. Combine the olive oil and lemon juice and zest, give a little whisk and then a quick stir with the capers and drizzle over the salad. If you have any nasturtium in your garden, this makes a wonderful addition. You can even add potatoes for a more substantial version.
Yum. Spring is in!