Try our fish crumbed with polenta for an extra special crunch!


  • 90g instant polenta
  • 1 lemon, rind grated
  • 40g grated parmesan cheese
  • 1/4 cup plain flour
  • 60ml (1/4 cup) olive oil
  • 4 (about 125g each) boneless firm fish fillets (such as salmon or blue-eyed cod)
  • 1 cup drained canned corn
  • 2 vine-ripened tomatoes, diced
  • 1 avocado, peeled, diced
  • 1 Lebanese cucumber, diced
  • 2 tablespoons chopped fresh coriander
  • 1 lime, juiced, plus lime wedges, to serve


  1. Combine the polenta, lemon rind, parmesan and flour in a bowl. Brush the fish with 1 tablespoon of oil, then roll in the polenta mixture. Refrigerate for 10 minutes to chill.
  2. Place the corn, tomato, avocado, cucumber, coriander, lime juice and 1 tablespoon of remaining oil in a bowl. Toss gently to combine. Season with salt and pepper.
  3. Heat remaining oil in a non-stick frying pan. Add fish and cook over medium-high heat for 2 minutes each side until golden. Serve with mashed potato, the salsa and a wedge of lime.