4 pieces white fish fillet (ċerna, denċi, or lampuki) about 200 g each
Flour for dusting
2 large lemons
2 tbsps chopped parsley
150 g fine ground polenta
Salt and pepper
2 small eggs
20 g butter
3 tbsps olive oil
Cooked spinach and lemon wedges to serve

Pat the fillets dry with kitchen paper and then dust them with flour, shaking off the excess. Mix the grated rind of both lemons and the parsley with the polenta, then season well with salt and pepper and spread the mixture on to a plate. In a shallow dish, beat the eggs with the juice of one lemon. Dip the floured fillets first in the egg mixture and then in the polenta, patting it on and making sure it’s well coated.

Heat the butter and oil in a large frying pan, add the fish and fry over medium heat until browned, then turn and fry on the other side until it’s browned and cooked through and flakes easily when tested with the point of a sharp knife.

Divide the cooked spinach between four warm plates, top with the fish, add wedges of lemon and serve with small buttered new potatoes. (Serves 4)