Another from Waitrose Seasons, Winter 2005. Reckons 387kcals, not including the oven chips and peas they suggest to go with it. Portions for 2.
- 50g polenta
- 1 unwaxed lemon, zest grated, then sliced into 6
- 1 clove garlic, crushed
- 1 tbsp chopped fresh lemon thyme
- 1 tbsp chopped fresh dill
- 1 medium egg, beaten
- 2 fresh Icelandic prime cod fillets, 150-220g each
- 2 tbsp olive oil
In a shallow bowl, mix together the polenta, lemon zest, garlic and herbs, then season well. Pour the beaten egg into a shallow bowl, dip the fish in the egg and then into the polenta mixture, pressing it well onto the fish.
Heat the oil in a frying pan and, when hot, reduce the heat to medium and add the fish. Cook for 5-6 minutes each side until the polenta crust is golden and the fish is cooked through. Remove the fish and add the lemon slices; cook for 30 seconds on each side until the edges catch slightly.
Serve the fish with the lemon slices.