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Fried Plaice Fillets with Herbs and Polenta Crust
Ingredients:
- 2 skinned plaice fillets
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 50 gr polenta
- 2 cloves very finely chopped garlic
- finely grated zest and juice of 2 small lemons
- 1 large egg
- 2 tablespoons olive oil
- salt and freshly milled black pepper
Directions:
Combine the herbs, garlic and polenta on a flat plate. Then add the lemon zest, along with a good seasoning of salt and pepper. Mix it all evenly.
Wipe the plaice fillets with kitchen paper.
Beat the egg in a shallow dish, dip the filets in the egg and coat them with the polenta mixture, pressing it on well.
Now take a very large frying pan and heat the oil in it over a high heat. When it is good and hot, add the fish, then turn the heat down to medium and cook the fish for about 2-3 minutes on each side, depending on the thickness.
Wipe the plaice fillets with kitchen paper.
Beat the egg in a shallow dish, dip the filets in the egg and coat them with the polenta mixture, pressing it on well.
Now take a very large frying pan and heat the oil in it over a high heat. When it is good and hot, add the fish, then turn the heat down to medium and cook the fish for about 2-3 minutes on each side, depending on the thickness.
Drain on kitchen paper and serve on hot plates with the lemon juice squeezed over.
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