Polenta Hake and Black Fig Salad

I read about a similar recipe in a magazine while I was waiting somewhere. I wanted to tear out the page...but decided to just try my own recipe. It was DELICIOUS, so please try it!

We had guests for dinner and between the cooking and the chatting I wanted to take a photo of my new creation...but oh no the battery was dead...so just use your imaginations!

Ingredients:
For 2

Fish:

1. 4 Hake fillets.
2. a pack of Polenta
3. Lemon/Lime juice
4. Salt
5. Pepper
6. Some Fish Spice
7. 2 Eggs

Drizzle some lemon juice over the fish. Beat the eggs in a bowl, add a pinch of salt and a few drops of lemon juice. Pour the eggs into a dinner plate. Take another dinner plate and add about5 tbs of dry polenta. Add a pinch of salt to the polenta as well. Roll the fish fillets in the egg - cover them good by turning them around a couple of times. Now roll them in the polenta until the whole fillet is covered in polenta.
Fry the fish in grapeseed oil on both sides. While you are frying, dust with fish spice. Frying does not take long - cut a piece of fillet to make sure its cooked.
Serve with the salad...
another option is to cut your fish fillets into little cubes of an inch, and then adding it to the salad.

Salad:

1. Butter Lettuce/Crisp Lettuce
2. 4-5 Black Figs - if you can't find, use regular figs
3. Goats milk Feta Cheese, cut into squares
4. Hazelnut - crushed smaller
5. +- 50 g Croutons
6. Balsamic Reduction
7. Olive oil
8. Fresh Parsley

Rinse and shred enough lettuce for 2. Cut the figs in half. Add the cheese squares, hazelnuts and croutons. Before serving, pour over some olive oil and balsamic reduction - garnish with fresh parsley. Add salt and pepper to taste.