Polenta Crusted Whiting With Arugula Pesto Recipe

Name: Polenta Crusted Whiting With Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg beaten; 2 2/3 cups instant polenta; 1 lemon finely grated zest; 12 whiting fillets; 2 tablespoons olive oil; french fries to serve; pesto Arugula; 5 cups baby arugula; 1/2 cup toasted almonds; 1/2 cup olive oil; 1/4 cup Parmesan grated; 2 cloves garlic roughly chopped; 1/4 cup lemon juice

Servings: persons

1 large egg beaten
2 2/3 cups instant polenta
1 lemon finely grated zest
12 whiting fillets
2 tablespoons olive oil
french fries to serve
pesto Arugula
5 cups baby arugula
1/2 cup toasted almonds
1/2 cup olive oil
1/4 cup Parmesan grated
2 cloves garlic roughly chopped
1/4 cup lemon juice

1
Place egg in one bowl and combine polenta and zest in another. Dip fish in egg and coat in polenta mixture. Arrange on a tray and cover and chill until required.
2
To make arugula pesto, in a food processor, combine arugula, almonds, oil, parmesan and garlic. Pulse to form a paste. Add juice and season to taste. Process until smooth. Spoon pesto into small serving bowls.
3
Heat oil in a large frying pan on medium. Cook fish, in 2 batches, 1-2 minutes each side, until golden and cooked through. Drain on paper towel.
4
Divide fish and French fries among serving dishes. Serve with pesto.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large egg beaten, 2 2/3 cups instant polenta, 1 lemon finely grated zest, 12 whiting fillets, and more.

Yes, Polenta Crusted Whiting With Arugula Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta Crusted Whiting With Arugula Pesto

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