Inner East Review
Wednesday, 6 December 2023

Easy ways to spice up your fish

By Naomi Crisante
Updated May 24 2022 - 1:21pm, first published 5:00am
Recipe and Styling: Naomi Crisante Instagram @food.centric
Photography: Josh Lynott Instagram @joshlynott
Recipe and Styling: Naomi Crisante Instagram @food.centric Photography: Josh Lynott Instagram @joshlynott


Crumbing any kind of fish fillets in polenta results in a crisp, crunchy coating without the fuss of using flour, egg and breadcrumbs. Add a piquant mayonnaise, serve it over garlic mash and your "fishy Friday" will never be the same

Serves: 4

Preparation Time: 10 minutes

Cooking time: 10 minutes


1 cup polenta

2 teaspoons turmeric

1/2 teaspoon chilli powder

1 teaspoon salt

800g flathead fillets, cut into pieces

1/4 cup extra light olive oil, for frying lemon wedges, for serving

LEMON CAPER MAYONNAISE: 1 cup egg mayonnaise; 2 teaspoons Dijon mustard; 1 tablespoon baby capers; 1 tablespoon chopped dill; grated rind 1 lemon; 1 tablespoon lemon juice

GARLIC MASH: 750g potatoes (Dutch Creams or similar); 3 garlic cloves, peeled; 1/3 cup extra virgin olive oil

SAUTEED SPINACH: 1 tablespoon olive oil; 80g baby spinach leaves; washed 1 tablespoon chopped dill


Combine polenta, turmeric, chilli and salt together. Coat fish in polenta crumbs. Heat oil in a frypan and panfry fish for 2-3 minutes on each side until golden. Drain on absorbent paper and serve on a bed of Garlic Potato Mash and Sautéed Spinach with Caper Mayonnaise and lemon.

LEMON CAPER MAYONNAISE: Combine all ingredients together and season to taste.

GARLIC POTATO MASH: Peel potatoes, cut in half and bring to the boil in a large saucepan of salted water. Add garlic cloves and boil for 20-30 minutes until very tender. Drain and mash potatoes and garlic together until very smooth. Slowly mix in olive oil and season to taste.

SAUTÉED SPINACH: Heat oil, sauté spinach and dill until just wilted. Season