Polenta-Crusted Fried Fish with Capers + Mint Oil
Recipe Type: Main Course
The gentle puree of white beans provided a pillow to the crispy salty skin of the fish. The mint-honey oil balanced the briny taste of the capers. The tomatoes and parsley added freshness.
  • fish fillet (I used local Lane Snapper)
  • polenta mix
  • olive oil
  • capers (chopped)
  • fresh mint
  • cannellini beans
  • dry seasonings (salt, pepper, paprika)
  • fresh tomato (minced)
  • honey
  • lime
  1. Coat fish with olive oil and sprinkle with dry seasonings.
  2. Pat down with polenta mix and chopped capers to form crust.
  3. Fry skin side down in very hot cast iron pan and finished in oven.
  4. Serve over white cannellini beans that have been pureed with a drizzle of olive oil and salt + pepper.
  5. Finish with chopped tomato and mint for color and freshness.
  6. Add a drizzle of mint oil. (fresh mint blended with extra virgin olive oil, a little honey and a squeeze of fresh lime juice.)
Recipe by Honest Cooking at https://honestcooking.com/polenta-crusted-fried-fish-with-capers-and-mint-oil/