Pan-fried fish with corn and garlic puree

Pan-fried fish with corn and garlic puree
  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced

For a delicious dinner, try this pan-fried fish served with a creamy corn and garlic puree.

Featured in
Easy dinner recipes, Winter mains


  • 2 tablespoons Coles olive oil
  • 4 firm white Fish fillets
  • Wilted spinach, to serve

Corn puree

  • 1 tablespoon Coles olive oil
  • 1 onion, grated
  • 4 cloves garlic, crushed
  • 4 cups Coles real chicken stock
  • 1 cup Coles polenta
  • 6 corn cobs
  • 20g butter
  • 1/4 cup sage leaves


  • Step 1
    To make corn puree, heat oil in a saucepan on medium. Cook onion for 5 mins, stirring, until soft. Add garlic and cook for 1 min or until fragrant. Add stock, increase heat to high and bring to boil. Gradually add polenta in a thin steady stream, stirring constantly. Reduce heat to low. Simmer, covered and stirring occasionally, for 10 mins, or until polenta is smooth.
  • Step 2
    Meanwhile, cut kernels from cobs. Melt butter in a frying pan on high. Cook kernels for 5 mins, or until golden and tender. Add sage and cook for 1 min, or until sage is crisp. Add half mixture to polenta and stir to combine.
  • Step 3
    Heat oil in a frying pan on high. Cook fish for 3 mins. Turn and cook for 2 mins or until cooked through.
  • Step 4
    Spoon corn puree onto serving plates, and layer with wilted spinach Lay fish over puree and top with remaining pan-fried corn and sage.


Take care when simmering polenta (cornmeal), as it may split slightly.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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