Hake breaded in polenta with creamy chard

Ingredients:

• Buy in Fisherija:
  • Hake fillets
  • Olive oil Organ
• Other:
  • Polenta
  • Finely chopped parsley
  • Lemon zest
  • Salt, pepper
  • Swiss chard
  • Garlic

Preparation:

1. Hake fillets need to be pre-thawed under running cold water or left the evening before in the refrigerator to dissolve.
2. In a bowl, combine polenta, finely chopped parsley, lemon zest, salt and pepper.
3. Then coat the hake fillets with a thin layer of oil and roll them in dry ingredients in a bowl. Bake in a baking dish at 200°C for about 20 minutes to half an hour, depending on the size of the fillet. You can also fry fish in oil. In this case, let it take on color and crispy crust and serve it warm.
4. While the fish is baking in the oven, clean the chard and cook it, then strain it, but do not throw away all the water in which it was cooked. In a blender, mix cooked swiss chard, two cloves of garlic, a little olive oil, a few drops of lemon and add a little water in which the swiss chard was cooked. Mix everything gradually so as not to get too thin a mixture.

Bon appetit from Fisherija!