Lemon Sole on Polenta with a Warm Sweetcorn Salsa

It’s corn as the song goes. I totally agree it’s juicy and sweet. I had a love hate relationship with polenta and stayed away from it for awhile but decided to try it again thanks to A well known yellow and blue supermarket that has themed country weeks. Yes I like it again and realise you don’t need to add loads of cheese to make it taste good, just loads of seasoning. In this dish the salsa was amazing I wanted to do a dish where it was the hero as it’s in season but not for long. I loved it as it was smokey and zingy. You can have it with anything. If you try it with something else let me know if it’s good so I can try it myself


For the Salsa
  • 3 small corn on the cob
  • 1 sweet red pepper, sliced to the same size as a corn kernel
  • 1 garlic clove, peeled and finely chopped
  • 2 tbsp capers, roughly chopped
  • Juice of lemon
  • 1 tbsp fresh parsley, chopped
  • 4 tbsp olive oil
For the Polenta
  • 250g instant polenta
  • 500ml chicken stock
  • 60 ml cream
  • 1 tbsp butter
  • 2 tsp fine sea salt
  • 2 tsp fresh ground pepper
For the Fish
  • 2 Lemon Fillets, (any white fish)
  • 1 tbsp flavourless oil, I used rapeseed
  • 1 tbsp butter
  • Seasoning


For the Corn Salsa
  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.
  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.
For the Polenta
  1. 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.
For the Fish
  1. 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.
To serve

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 😊

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