Ingredients
Tomato rice
Crumbed fish
Method
Tomato rice
1.In a heavy saucepan, heat the butter and oil. Sauté the onion for 2-3 minutes, then add rice and sauté for 2-3 minutes more.
2.Grate the tomatoes so that you are left with a large piece of just skin and the pulp. Add the pulp to the rice, then add water and salt. With the lid on, bring it to the boil, stir once, then reduce to a simmer with the lid on for 12 minutes. Leave it to stand while you cook the fish.
Crumbed fish
3.Dredge the fish through the seasoned flour, then the beaten egg, then the polenta mixed with parsley, until it’s well coated.
4.Fry the fish in oil and butter until it’s golden brown and cooked through.
5.Serve the fish fillets on rice with cherry tomatoes, basil and lemon wedges.
Coating fish in polenta makes a nice, crunchy change from breadcrumbs and it’s gluten-free!
Note