Serves: 2 | Preparation Time: 20 min
- Grated zest of half lemon
- 2 tbs finely chopped fresh herbs (such as chives and parsley)
- 3 garlic cloves, crushed
- 2 eggs, beaten
- 4 x 180g skinless barramundi fillets (or use other firm white fish)
- 1/3 cup (80ml) olive oil
- Diced fresh tomatoes
- 180g beans, 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 (60ml) oil in a large frypan 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 frypan 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.