Polenta Crusted Plaice with Tartare Sauce

  • 40 mins
  • Serves 4
  • Gluten Free
  • Beginner


10 tbsp polenta

Zest of 1 lemon

2 tsp finely chopped thyme

2 tsp finely chopped dill

1 tbsp parmesan cheese, finely grated

2 eggs, beaten

2 tbsp cornflour

4 plaice fillets, about 150g-200g each

2 tbsp olive oil

6 medium gherkins

225g (8oz) Yeo Valley Creme Fraiche

2 tbsp chopped parsley

2 tbsp chopped dill

1 lemon


  1. To prepare the tartare sauce, finely chop the gherkins and stir into the creme fraiche with the parsley and dill. Add a few drops of lemon juice to taste and then mix well.
  2. In a shallow bowl mix together the polenta, lemon zest, herbs and parmesan, pour the beaten egg into a separate small clean bowl, and place the cornflour on a plate. Coat the plaice fillets in the cornflour, then the beaten egg and finally the polenta, pressing it well onto the fish.
  3. Heat the oil in a frying pan. Cook the fish in batches for 5-6 minutes on each side until the polenta crust is golden and the fish is cooked through. Serve the fish with the tartare sauce, lemon wedges, and some salad.

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