Recipe: Fried Haddock Fillets with a Herb and Polenta Crust

This is a quick and simple lunch or supper. Use plaice, sea bass or cod in place of haddock.

We added some spirulina to give a superfood boost to this dish.

Recipe: Fried Haddock Fillets with a Herb and Polenta Crust
Recipe Type: Fish
Author: Glasgow Foodie
Prep time:
Cook time:
Total time:
Serves: 2
  • 2 haddock fillets
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon spirulina
  • 2 oz (50 g) polenta
  • 2 cloves garlic, very finely chopped
  • finely grated zest and juice 2 lemons
  • 1 large egg
  • 2 tablespoons olive oil
  • salt and freshly milled black pepper
  1. Mix the herbs, spirulina, garlic and polenta ina bowl or flat plate.
  2. Add the zest of two lemons zest and season with salt and pepper.
  3. Beat the egg in a shallow dish, dip the fillets in the egg and coat them with the polenta mixture, pressing it on well.
  4. Heat a large frying pan, with your olive oil, over a high heat,
  5. When it is hot, add your fish.
  6. Turn the heat down to medium and cook the fish for about 2-3 minutes on each side, depending on the thickness.
  7. Drain on absorbent kitchen paper and serve with the lemon juice squeezed over the fish.


Fried Haddock Fillets with a Spirulina, Herb and Polenta Crust

Crispy coated haddock


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