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A photo of polenta coated fish on a bed of dressed potatoes garnished with cucumber and sour cream sauce.

Polenta Coated Fish with Dressed Potatoes

I have paneed fish with breadcrumbs so many times, I thought this polenta coated fish would be a nice change.

Course Main Course
Cuisine Not Specific
Keyword fish and potatoes, pan fried fish, polenta recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 people
Calories 614 kcal
Author Nicolas


Dressed potatoes

  • 1 kg of potatoes peeled and cut into inch thick dices
  • 2 teaspoons of salt
  • 3 tablespoons of olive oil
  • 1 and a half tablespoons of lemon juice
  • 1 red chilli de-seeded and chopped
  • 50 g of capers roughly chopped
  • 1 bunch of fresh parsley roughly chopped
  • Salt and pepper for seasoning

Lemon and sour cream sauce

  • 100 g of sour cream
  • 1 and a half tablespoons of fresh lemon juice
  • Salt and pepper for seasoning


  • 1 cucumber
  • 100 g of cherry tomatoes halved
  • 1 shallot peeled and thinly sliced

Polenta coated fish

  • 4-6 White fish fillets such as cod or hadock
  • 1 cup of polenta
  • 10 g of parmesan grated
  • 1 tablespoon of dried oregano
  • 1 egg
  • 1/3 cup of milk
  • Salt and pepper for seasoning



  1. Put approximately 5 litres of water, your 2 teaspoons of salt and your diced potatoes in a pot. Bring the water to a boil then turn the heat down to about low-medium heat. Gently boil the potatoes for a further 10-15 minutes until cooked through (you can use a knife to test if they are cooked or not).
  2. Drain the potatoes, then return them to the pot, along with your olive oil, lemon juice, red chilli, half of your chopped capers, half of your chopped parsley and a pinch of salt and pepper.
  3. Toss/mix it all together until the potatoes are evenly coated. Set aside.

Lemon and sour cream sauce

  1. Mix the lemon, sour cream, the other half of the capers and the other half of the parsley you left behind when making the potatoes and a pinch of salt and pepper in a bowl.


  1. Use a peeler to peel away thin, long slivers of cucumber. Keep peeling until you get to the core. Peel away all of the sides of the cucumber until you are only left with the core. Put your slithers of cucumber, cherry tomatoes and shallots in a bowl or container and mix together. Set aside.

Polenta coated fish

  1. Mix the polenta, parmesan, dried oregano and a pinch of salt and pepper together in a bowl or on a plate.
  2. Use a fork to whisk the egg and milk together in a bowl.
  3. Use some kitchen paper to quickly dab the fish just to get rid of some of the moisture.
  4. Dip your fish fillets in the egg mixture, then transfer them to the bowl with the polenta mixture. Make sure those fish fillets are coated all over then shake of the excess when finished.
  5. Pre-heat a preferably non-stick pan to medium-high heat. Add your vegetable oil and then carefully lay your fish fillets down in the pan. Fry for 2 minutes on each side and then transfer to a plate lined with kitchen paper.

To serve

  1. Serve some of the potatoes in the middle of the plate, place a piece of fish on top. Place a handful of your salad on top of your fish, then top that salad with some the sour cream mixture. Serve with a wedge of lemon and enjoy!

Recipe Notes

  • If you want to just use breadcrumbs instead, that is totally fine just replace the polenta with breadcrumbs. 
Nutrition Facts
Polenta Coated Fish with Dressed Potatoes
Amount Per Serving
Calories 614 Calories from Fat 179
% Daily Value*
Fat 19.9g31%
Saturated Fat 5.9g37%
Cholesterol 110mg37%
Sodium 1691mg74%
Potassium 1356mg39%
Carbohydrates 79.8g27%
Fiber 8.9g37%
Sugar 8.1g9%
Protein 32.3g65%
Calcium 120mg12%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.