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This recipe was uploaded by droach75
Prepare a ring of salad around the plate. Add the potato salad. A nice touch is to alternate between green leaf and purple leaf. The leaves can be plain or with a lemon/olive oil dressing.
In a bowl combine the polenta with salt and pepper, coat the fish with the polenta mix.
Add the oil to a good cast iron pan on a medium to high heat. When hot add the fish, after 3-4 minutes turn the fish over and add the knob of butter. By judging the firmness of the flesh and how the skin starts to come away from flesh you know it is done.
Place on top of the potato salad and drizzle with your best extra virgin olive oil.
A lovely glass of white wine would be prefect for this dish