Polenta Crusted Whiting With Arugula Pesto

• 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

1. 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.
2. 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.
3. 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.
4. Divide fish and French fries among serving dishes. Serve with pesto.

egg, instant polenta, lemon, whiting fillets, olive oil, arugula pesto, baby arugula, almonds, olive oil, parmesan, garlic, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/25097 (may not work)