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Polenta and Herb Crusted Barramundi - GF Print Email


3.5 oz instant polenta
Grated zest of 2 lemons, plus lemon wedges to serve
2 TBS finely chopped fresh herbs (such as chives and parsley)
2 garlic cloves, crushed
2 eggs, beaten
four 6-7 oz skinless barramundi fillets (or use other firm white fish)
1/3 cup olive oil
10 oz grape tomatoes
10 oz asparagus, sliced on an angle
Lemon wedges, to serve

Combine polenta, zest, herbs and half the garlic in a shallow dish, then season. Put eggs in another dish. Dip fish in egg, then polenta, pressing well onto the fish.

Heat 1/4-cup oil in a large frying pan over high heat. When hot, reduce heat to medium and cook fish for 3-4 minutes on each side until golden and cooked through.

Meanwhile, heat the remaining oil in another large frying pan over medium-high heat. Cook the remaining garlic for 30 seconds. Add the tomatoes and cook for 3-4 minutes, then add beans and cook for 2-3 minutes more, until tomatoes have softened and beans are cooked but still crunchy. Season and serve immediately with fish and lemon wedges. Serves 4

Adapted from http://www.taste.com.au/
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