Haddock, Polenta and Salsa

Ingredients

• 2 Haddock Fillets
• Zest and Juice of 2 Limes
• Coriander Leaves
• 2 Green Chillies
• 1/2 tsp All Spice
• 1 tsp Worcestershire Sauce
• 3 Garlic Cloves
• 3 tbsp Olive Oil
• 2 Tomatoes
• 4 Spring Onions
• Basil Leaves
• Plain Flour
• Egg
• 400ml Coconut Milk
• 200ml Water
• 200g Polenta

Method

• For Marinade, blend, Zest and Juice of 2 Limes, Coriander Leaves, Chillies, All Spice, Worcestershire Sauce, Garlic and Olive Oil in blender
• Cover Haddock Fillets in Marinade and chill (20 mins)
• For Polenta, bring Coconut Milk and Water to boil
• Pour in Polenta and stir (add more water if mixture is too think)
• Continue to cook for 3 mins, then cover and allow to cool
• Scrap Marinade off Fish and reserve for Salsa
• Cover Fish in Flour, then Egg, then Flour again
• Fry Fish in Oil and Butter (10 mins)
• For Salsa, chop Tomatoes and Spring Onion, then add to Marinade then fry (5 mins)
• Remove Fish and allow to rest
• Meanwhile, tip Polenta out and slice
• Fry Polenta Slices (5 mins)
• Serve Fish with Polenta, Salsa and torn Basil Leaves over the top

Sea-bass and Asparagus

Ingredients

• Potato
• Butter
• Chives
• Baby Carrots
• Asparagus
• Sea-bass
• Extra Virgin Olive Oil
• Tomatoes
• Olives
• Cornichon
• Parsley

Method

1. Boil Potatoes (10 mins)
2. Crush with Butter and Chives
3. Boil Asparagus and Baby Carrots (10 mins)
4. Fry Sea-bass skin side down (15 mins)
5. For salsa, mix Olive Oil, chopped Tomatoes, Olives, Cornichon and Parsley
6. To assemble, Place potato mixture in middle, lay asparagus, then Sea-bass on top
7. Surround with carrots and salsa
8. Squeeze lemon over Sea-bass