Ingredients for Chargrilled cuttlefish with wet polenta

Juice of 1 lemon
2 cloves of garlic, chopped
Olive oil
Salt
1 or 2 cuttlefish weighing around 500g in total - get your fishmonger to clean and skin them for you
250g polenta
Small handful of Parmesan
A little butter
Small handful of parsley, finely chopped
print

Cook Fish

Here is everything you need to know about shopping for and cooking fish - from what to look out for at your local fishmonger's, to storing it sensibly at home, to different cooking methods. Click on the subject headings above to read more.

We also have some seasonal recipes for you to try, as well as details about the FishWorks Cookery School - where you can come along to one of the FishWorks venues and learn all about cooking fish from the experts. Happy cooking!

print

Chargrilled cuttlefish with wet polenta

Mix the lemon juice, garlic, and olive oil together with a pinch of salt. Add the cuttlefish and leave to marinate for an hour.

Bring some water to the boil, add the polenta and simmer for 10-15 minutes. Remove from the heat and add the Parmesan, butter and parsley.

Get a grill pan really hot. Grill the cuttlefish on either side for 3-4 minutes and serve with a spoonful of the polenta.