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20 January 2015

Polenta-Crusted Fish Fillets with Tomato Salad

Sometimes, you go out of your comfort zone in cooking when you realize that it just has to be ruffled a bit because you don't have the usual ingredients that you usually use. In my case, I was in a hurry in cooking my family's favorite sole fish fillet covered in breadcrumbs when I discovered that I was completely out of breadcrumbs. Searching through my cupboards, I picked a pack of polenta to use as substitute. To worry how the picky-eaters will accept the change is another thing. I decided not to say a thing because sometimes it works better that way with kids.

Like regular flour, I always keep a pack of polenta in the cupboard. I love eating polenta with meat and this is the first that I combined it with fish. To coat the fish with it is even newer to me. I do use it for chicken at times with this Baked Polenta-Crusted Chicken Thighs and since I love the result, then it should work equally great with the fish. 

Along with the fish, I paired it with a simple tomato salad seasoned with a basic French vinaigrette on a bed of lettuce. The whole meal took just a few minutes to put together plus it is very tasty and healthy. And guess what? Everyone even preferred the polenta crust from my usual breadcrumbs. I now interchange polenta and breadcrumbs when I make this. Use whatever kind of fish fillet you have. You can also use frozen fish (defrosted first) but fresh is always better. This is one of the simplest meals I create at home that everyone loves. I promise you, it is simple, healthy and delicious!

Get this Polenta-Crusted Fish Fillets with Tomato Salad recipe at She Knows, a site where I create recipes regularly. You might also want to see my other recipes there by going to my Profile Page there. Thanks for visiting and buon appetito!
Baked Polenta-Crusted Chicken Thighs

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