Salmon fillet with polenta and parmesan crust on zucchini vegetables

Ingredients for 2 servings:

• 2 g salmon fillet(s) (150 g each)
• 50 g polenta
• 1 tbsp Parmesan
• 250 ml water
• 1 tsp olive oil
• 1 tsp butter
• salt and pepper
• 1 tbsp olive oil
• 2 zucchinis
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Bring the water to a boil with a pinch of salt and the butter, then whisk in the polenta and bring to a boil. Simmer for about 7 minutes, stirring frequently. Finally, stir in the Parmesan cheese and pepper. Transfer the mixture to a large plate, smooth it out, and let it cool. Season the fish fillets with salt and pepper and fry them in olive oil for about 2 minutes on each side. Then transfer to a baking dish. Cut the polenta into 2 fillet-sized pieces and place them on top of the salmon. Sprinkle with a little more Parmesan cheese, if desired. Place the whole thing in the oven at 180°C (fan oven) for about 15 minutes. In the meantime, wash the zucchini and cut it into equal-sized slices or sticks. Season with salt and pepper and fry briefly in olive oil.