Polenta Fish with Cheese Sauce

    1 hour 20 minutes

    This is a great oven-baked fish recipe with a crunchy polenta crust. It's served with a spicy cheese sauce.

    12 people made this

    Serves: 4 

    • 4 (170g) fillets whitefish
    • 1/4 cup (60ml) lime juice
    • 1/2 cup (125ml) cheap beer
    • 1/4 cup (35g) polenta
    • 1 cup finely crushed corn chips
    • 1/2 teaspoon salt
    • 1/4 teaspoon cayenne pepper
    • 2 tablespoons lime juice
    • 2 tablespoons canola oil
    • 100g processed cheese, cubed
    • 1 teaspoon chilli powder
    • 1 teaspoon ground cumin
    • 1/2 red chilli, minced
    • 2 tablespoons chopped fresh coriander

    Preparation:40min  ›  Cook:10min  ›  Extra time:30min marinating  ›  Ready in:1hour20min 

    1. In a shallow dish, stir together 1/4 cup of lime juice and beer. Place fish in the dish and turn to coat. Marinate for 30 minutes.
    2. Preheat the oven to 200 degrees C. Coat a roasting rack with cooking spray and place over a baking tray.
    3. Rinse fish with cold water and pat dry. Discard the marinade. In one dish, stir together the polenta, corn chip crumbs, salt and pepper. In another dish, stir together 2 tablespoons of lime juice and canola oil. Dip fillets into the lime and oil, then into the polenta mixture to coat. Place the fish onto the roasting rack.
    4. Bake fish for 8 to 10 minutes, or until it flakes easily with a fork. While the fish is baking, combine the processed cheese, chilli powder, cumin and fresh chilli in a small saucepan over medium-low heat. Cook and stir until melted and smooth.
    5. Place fish onto serving plates and spoon the cheese sauce over them. Top with a sprinkling of coriander leaves, if desired.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (11)


    This recipe was wonderful!! I varied it just a bit to fit my family's preferences, though. I used flavored tortilla chips (I think they were salsa flavored?), skipped the cilantro, and instead of the chipotle pepper, I used 1/4 cup of mild salsa and 2 Tbsp milk for the cheese sauce. It was EXCELLENT - this one is definitely going in the recipe box!  -  24 Apr 2008  (Review from Allrecipes USA and Canada)


    I had the same issue as another reviewer...my fillets were thick and needed about 5-6 mins longer in the oven. I only had real cheddar cheese, so I added a little milk, salsa and a small spoon of sour cream to a handful of cheddar cheese cubes instead of the chipotle and processed cheese spread. Otherwise, everything else was the same, and the dish was very good.  -  26 Jan 2009  (Review from Allrecipes USA and Canada)


    Very 'gourmet' with a southwestern flair. I loved it! Love the chips and catfish combo. Thanks for the inspiring dish (:  -  18 Feb 2007  (Review from Allrecipes USA and Canada)