Polenta & Herb-Crusted Barramundi Recipe

Cooking Directions

• STEP 1.In a shallow dish, combine the polenta, breadcrumbs, parsley, thyme, garlic powder, salt, and pepper.
• STEP 2.Season the barramundi fillets with salt and pepper on both sides.
• STEP 3.Dip each fillet into the beaten egg, then coat it in the polenta mixture, pressing gently to adhere.
• STEP 4.Heat the olive oil in a large skillet over medium heat.
• STEP 5.Add the coated barramundi fillets to the skillet and cook for 3-4 minutes on each side, or until golden and crispy.
• STEP 6.Serve the polenta and herb-crusted barramundi hot with a squeeze of lemon juice.

Cooking Tips

• Make sure the skillet is hot before adding the fillets to ensure a crispy crust.
• You can use other white fish fillets like cod or tilapia if barramundi is not available.
• For a gluten-free version, use gluten-free breadcrumbs or crushed rice crackers instead of regular breadcrumbs.

Storage and Serving

• Leftover polenta and herb-crusted barramundi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the fish in the oven at 350掳F (175掳C) for about 10 minutes, or until heated through.
• Serve the reheated barramundi with a side of steamed vegetables or a fresh salad.