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Polenta-crusted fish with tomato salad is a simple dinner tonight

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

There's no easier and quicker weeknight dinner than this polenta-crusted fish with tomatoes

For those days when you want to prepare a simple and healthy home-cooked meal for your family without really putting in so much work, this recipe is for you.

I make my weeknight dinners as simple as possible but without compromising the healthy aspect of the meal. I usually go for fish fillets partnered with fresh salads, because it is the easiest healthy meal I can think of. Here is one of my favorite weeknight meals with simple flavors everyone will like: quick fish fillets crusted in polenta.

There's no easier and quicker weeknight dinner than this polenta-crusted fish with tomatoes

Polenta-crusted fish fillets with tomato salad recipe

Instead of breadcrumbs, polenta is a good if not better alternative to coat the fish. It gives the perfect crunch outside and keeps the fish tender and moist inside. Pair it with a simple tomato and onion salad that's dressed with a basic French vinaigrette to complete this simple, quick and healthy meal.

Serves 4

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes

Ingredients:

  • 3 tablespoons wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • 12 ounces cherry tomatoes, separated, 6 ounces minced and 6 ounces halved
  • 1 medium onion, minced
  • 1-1/2 pounds fish fillets (sole, halibut or similar fish)
  • 1 cup polenta
  • Sunflower oil, canola oil or any other oil, for frying
  • Baby lettuce

Directions:

  1. To make the vinaigrette, in a small bowl, whisk together the wine vinegar, Dijon mustard, olive oil, salt and pepper.
  2. In a medium bowl, mix together the minced tomatoes and onions. Add 1/2 the vinaigrette, and mix well. Set aside.
  3. Cover the fish fillets with the polenta. Pat them lightly to make the polenta stick to the fish.
  4. In a large saucepan with sunflower oil over medium heat, fry both sides of the fish. When both sides are golden brown, transfer them to a plate covered with paper towels to absorb the excess oil. Season with salt and pepper.
  5. To serve, top the fish with the minced tomatoes and onions. For the side, mix together the lettuce, halved tomatoes and remaining vinaigrette.

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