Lemon Sole on Polenta with a Warm Sweetcorn Salsa

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a griddle pan or the grill to a high heat. Rub oil all over the sweetcorn cobs and char grill for 3 minutes on each side or until charred. Once they are cool enough to handle slice off the kernels and set aside.

Step 2

Heat a splash of the olive oil in a saucepan add the red pepper, garlic and capers and fry for a minute, turn off the heat. Add the sweetcorn kernels, lemon juice, the rest of the olive oil and parsley. Set aside.

Step 3

Heat the stock in a pan until just bubbling. Add the polenta and beat with a wooden spoon until thick, add the cream, butter and seasoning and beat again so it’s all combined.

Step 4

Heat the oil and butter in frying pan until the butter is frothing. Season the fish and add the fillets skin side down in the pan. cook for 2 minutes so the skin is crispy. Flip and cook for a further minute, turn off the heat and leave in the pan while you plate up.

Step 5

Heat up the salsa while you plate up the polenta and place the fish on top of it. Spoon over the salsa and serve. Enjoy 😊