Imagine a simple dinner of fish — crisp and lemony on the outside, and succulent through the middle — served with a salad of lettuce and herbs picked straight from the garden, tossed gently with lemon juice and a heavy drizzle of buttery olive oil. This meal could be the basis for a magical evening for two.
1 tsp sea salt
2 free-range eggs
In a large, shallow bowl, combine the parsley, almond meal, polenta and sea salt.
Crack the eggs into a separate bowl and beat lightly. Dip each piece of fish into the egg, then coat in the almond meal mixture.
Place a large skillet or pan over medium heat. Add 1–2 tablespoons of butter and swirl to coat the base. Cook the fish for 2–3 minutes on each side or until golden and crispy and cooked through.
Serve with a herby green salad, some lemon halves and some tomato relish or perhaps a dollop of Greek yoghurt.