- 2 tbsp plain flour
- 4 tbsp fine polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- grated zest ½ orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 tbsp thyme leaves
- 4 x 140g sustainable white fish fillets, skinned and boned
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g baby spinach
Mix the flour, polenta, orange zest and thyme leaves together with some seasoning. Dip the fillets in the beaten egg then roll in the polenta mix to coat. The fish can now be chilled for a few hours before you're ready to cook.
Heat the butter and olive oil in a large frying pan until foaming, add the fillets and lower the heat. Cook for 3 mins on each side. Meanwhile, wilt the spinach in a large pan, drain off the excess water, season and divide between 4 plates. Serve with the fish fillet on top.