Another great fish recipe from the Convenient Kitchen. If I’ve learned nothing else on this adventure (and trust me I’ve learned plenty) it’s a whole bunch of interesting and original ways to cook fish. Cheers to that.
When you mix the polenta and lemon zest it’s hard to believe that it will stick to the barramundi fillets but that’s the magic of egg. The polenta/lemon combo creates a fantastic crust that sticks to every part of the fish. It’s going to fry up a treat.
The French beans in this week’s bag were fantastically fresh – you know a bean is fresh when you snap it and it makes that satisfying cracking sound.
Instead of boiling the potato I steamed it. I prefer steaming where possible because it’s supposed to retain the nutrients in the food more effectively, and because it seems easier to clean up a steamer than a saucepan filled with potato flotsam and jetsam!
As expected, the barramundi retained its gorgeous crust – nothing lost in the pan – and turned the most appetising golden shade.
Cooked cherry tomatoes are one of the finer things in life. The frying brings out their sweetness but there’s still that mouthwatering sour kick when they burst open and the seeds come out. Have to say that although it would never occur to me to saute green beans, I loved them as well and they were a fab combo with the tomatoes.
This was a great spring dish. I saved the left-over crumbs in the fridge and had the second piece of barramundi the following day with salad. Probably not a dish you could take to work with you but perfect for a weekend lunch at home.