Mix the herbs, spirulina, garlic and polenta ina bowl or flat plate.

Add the zest of two lemons zest and season with salt and pepper.

Beat the egg in a shallow dish, dip the fillets in the egg and coat them with the polenta mixture, pressing it on well.

Heat a large frying pan, with your olive oil, over a high heat,

When it is hot, add your fish.

Turn the heat down to medium and cook the fish for about 2-3 minutes on each side, depending on the thickness.

Drain on absorbent kitchen paper and serve with the lemon juice squeezed over the fish.