Polenta & Herb Crumbed Fish Fillets (gluten free)

This recipe may seem a little odd, coming to you on a freezing winter’s day here in Sydney. 

As much as we love the roasts, soups and stews that we live on during winter, there are still days where we want a quick and simple protein and salad meal. 

Taken from an idea found in Delicious magazine, June 2008, this crumbed fish recipe, using polenta instead of your usual bread crumbs, gives people who are gluten free a chance to enjoy a golden crunchy topping on their fish once again. 

I usually like to buy my fish fresh, but for those days when I haven’t had the chance to get to the shops, I keep boneless and skinned firm white fish fillets in the freezer. Whether you simply pan fry them as they are, or put an easy crumb on them like this, it’s a speedy and nutritious dinner option that suits the whole family. 

If you have children who love store-bought fish fingers, then these will surely impress them.

Enjoy x

Polenta & Herb Crumbed Fish Fillets
Serves 4
Fresh herb and polenta crumbed firm white fish fillets.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup polenta
  2. zest of 1 lemon, plus extra wedges to serve
  3. a handful of fresh herbs like parsley, rosemary, oregano or thyme, leaves only
  4. 1 egg
  5. 4-5 firm white fish fillets, boneless and skinless
  6. 2 tablespoons butter
  7. 3-4 tablespoons olive oil
Instructions
  1. Combine polenta, zest and herbs in a food processor and blitz till combined and herbs finely chopped.
  2. Place on a plate.
  3. Whisk egg and place in a shallow bowl.
  4. Dip each fish fillet into the egg on both sides and then coat with the polenta mixture, using your fingers to press the mixture on all sides.
  5. Heat butter and oil in a large frying pan till hot, then cook 2 pieces of fish at a time, 3-5 minutes on one side and 3-4 minutes on the other. Cooking time will vary depending on how thick your fillets are.
  6. Drain on paper towel and serve with lemon wedges and salad.
Adapted from Delicious Magazine June 2008
Adapted from Delicious Magazine June 2008
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Taco Soup

One of last years most popular recipes on cook fast eat slow was Taco Salad. You can find the recipe here, Taco Salad

Today I am sharing with you the winter equivalent, Taco Soup. 

Hugging a warm bowl of this on a chilly night is very comforting, and often takes me back to my childhood, where it was a family favourite.

This is my version but be as creative as you like with your toppings. We usually have all the toppings on the table so everyone can ‘dress’ their soup with whatever they like. Our favourite toppings are natural corn chips, guacamole or plain avocado, grated cheese, sour cream and capsicum.

Taco Soup
Serves 6
A beef and bean based soup, topped with corn chips, avocado, sour cream and cheese.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 500gm beef mince
  2. 2 tablespoons olive oil
  3. 1 spanish (red) onion, peeled and finely diced
  4. 2 heaped teaspoons dried oregano
  5. 2 heaped teaspoons ground cumin
  6. 1 large carrot, peeled and grated
  7. 1 green capsicum, de-seeded and finely diced (some set aside for the topping)
  8. 2 x 400gm cans diced tomatoes
  9. 1 x 400gm can tomato puree
  10. 1 x 750gm can kidney beans, rinsed and drained
  11. 3 cups water
  12. To serve, use toppings like natural corn chips, avocado, sour cream, grated cheese and reserved capsicum.
Instructions
  1. Heat olive oil in a large soup pot over a medium heat.
  2. Add onion and cook until soft.
  3. Add beef, breaking up the lumps, and cook till brown.
  4. Add all other ingredients and place the lid on the soup pot to bring the soup to a boil.
  5. Turn the heat down and allow to gently simmer 15 minutes.
  6. Remove the lid and simmer for 5 minutes more.
  7. Ladle the soup into bowls and allow people to do their own toppings.
Notes
  1. The soup base will freeze as it is.
  2. Defrost and reheat and then add toppings.
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