A delicious sweet and sour strawberry relish sits atop a succulent herb and panko-crusted cod fillet. Supporting this wonderful combo is a slice of crispy grilled parmesan polenta.
Sauté the onion, garlic, and chilli in a little olive oil until soft.
Add the remaining ingredients and simmer until it reduces to a jam like consistency (approx. 45 minutes).
Parmesan polenta cake
Combine the water and polenta in a large bowl and allow to soak overnight.
Transfer the polenta and water to a saucepan and bring to a boil, stirring frequently.
Reduce to a medium-low heat and continue cooking for 30 minutes. Stir frequently. Use a spatula to scrap the sides and bottom of the saucepan.
Remove from the heat and whisk in the salt, olive oil, butter, and parmesan.
Spread out evenly into a flat low sided tray, cover with baking paper and press until evenly spread. Refrigerate for a few hours, until well set.
Turn the polenta out on to a cutting board, being careful to keep it intact.
Cut the polenta into pieces about 5x10 cm. Should more or less match the size of the fish fillets.
Heat oil in a skillet and fry the polenta cake until starting to brown. Same on the other side.
Herb crusted fillet
Add the parsley, basil, thyme leaves, panko breadcrumbs, garlic, and lemon zest to a food processor and pulse until combined and of a uniform green consistency.
Add the flour to one bowl, the two eggs lightly whisked to another, and the parsley breadcrumb mixture to a third.
Dust each fish fillet in flour, then in the whisked egg, then coat well with the green breadcrumbs. Set aside on a plate.
Cover the crumbed fillets with plastic wrap and store in the refrigerator until nearly ready to serve.
Heat the oil to a medium heat, about 180 degC. Not too hot, as we want to retain the green colour. Test a small piece of crumbed fish first to ensure the correct temperature.
Shallow or deep fry the crumbed fillets in the oil until crispy but still green.