Red snapper on ginger zucchini with polenta thalers

Ingredients for 4 servings:

• 4 fillets of red snapper, 200 g each
• ½ lime(s)
• salt and pepper
• Olive oil, for frying
• 2 m.-large zucchini
• 1 small onion(s)
• 1 clove(s) garlic, small
• 100 g tomato(s), pickled dried
• 1 tsp ginger (heaped), fresh
• 50 ml tomato paste
• 100 ml water
• salt and pepper
• Oregano, dried
• 1 pinch(s) of sugar
• Olive oil, for frying
• 200 g flour (instant polenta flour)
• 200 ml water
• salt and pepper
• nutmeg
• Butter, for frying

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash the zucchini and remove the ends; quarter lengthwise and cut into 1 cm thick pieces. Peel and finely dice the onion. Peel and very finely dice the garlic clove. Cut the sun-dried tomatoes into small pieces. Peel and very finely dice the ginger. Add oil to a pan over medium heat and sauté the onion until translucent. Add the zucchini, sun-dried tomatoes, ginger, and garlic and sauté. Add the tomato paste and deglaze with twice the amount of water. Grind the oregano and sugar in a mortar and pestle and add, season with salt and pepper. Keep warm in the oven at around 70 degrees Celsius. Stir the polenta into boiling water according to the instructions and season with salt, pepper, and grated nutmeg. Let it swell for about 5 minutes and then roll it into a roll (about 5-6 cm in diameter) (this works well with narrow long drink glasses, cleaned and trimmed silicone cartridges, or Tupperware yogurt maker cups). Pour the hot mixture firmly into the bowl, let it cool slightly, tip it out of the cup, and cut into 1 cm thick slices. Fry in butter over medium heat until golden brown. Keep warm in the oven at about 70 degrees Celsius. Debone the fish fillets if necessary, rinse under cold water, and dry thoroughly. Season both sides with lime juice, salt, and pepper. Sear in a pan over high heat, skin-side down first, then reduce the heat to medium and cook for about 5 minutes on each side. Arrange the zucchini on preheated plates, place the fish fillet on top, and decorate with the polenta slices on the side.