Polenta Crusted Whiting With Arugula Pesto - cooking recipe

Ingredients

1 large egg, beaten
2 2/3 cups instant polenta
1 None lemon, finely grated zest
12 None whiting fillets
2 tbsp olive oil
None None French fries, to serve
None None Arugula Pesto
5 cups baby arugula
1/2 cup toasted almonds
1/2 cup olive oil
1/4 cup parmesan, grated
2 cloves garlic, roughly chopped
1/4 cup lemon juice

Preparation

Place egg in one bowl and combine polenta and zest in another. Dip fish in egg and coat in polenta mixture. Arrange on a tray and cover and chill until required.
To make arugula pesto, in a food processor, combine arugula, almonds, oil, parmesan and garlic. Pulse to form a paste. Add juice and season to taste. Process until smooth. Spoon pesto into small serving bowls.
Heat oil in a large frying pan on medium. Cook fish, in 2 batches, 1-2 minutes each side, until golden and cooked through. Drain on paper towel.
Divide fish and French fries among serving dishes. Serve with pesto.