Servings 4

Author Simon Gault

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Place flour in a shallow dish. Place beaten egg in a separate shallow dish. Combine polenta, parmesan and Italian seasoning in another shallow dish.
Season fillets with salt and pepper then dip in the flour, then in the egg. Coat in seasoned polenta then set fillets aside to rest for 5 minutes.
In a frying pan, heat oil over medium heat until shimmering then add butter. Fry fillets for 2 minutes each side or until golden brown.
Serve with lemon wedges and a green salad.

If you like a stronger flavour, use more Italian seasoning.

If the fillets are large, finish them off in the oven preheated to 180°C until cooked through.

Shimmering means the oil is heated to a point where the surface begins to ripple but does not smoke.