You will need
- 4 6-oz. barramundi fillets
- 1 1/2 cups grated parmesan cheese
- 1/2 cup plain breadcrumbs
- salt and pepper to taste
- 1 cup coarse polenta
- 1 cup milk
- 3 cups water
- 2 cups basic tomato sauce
Sprinkle fish with oil, salt and pepper. Mix 1/2 cup of parmesan with breadcrumbs and crust the fish fillets with the mixture. Refrigerate.
In a medium saucepan, bring milk and water to a boil. Slowly add the polenta to the liquid, stirring constantly. Stir until polenta thickens slightly. Cook for 15 minutes, then add 1 cup parmesan, salt and pepper. Cover and set aside.
Place crusted fish onto a baking sheet lined with parchment paper and put into a 400 degree oven for 10 minutes, or until crust is golden brown.
Spoon polenta onto a serving dish and place fish fillets on top. Garnish with a basic tomato sauce. Serve immediately.
Recipe by New England Aquarium chef Tim Ridge