Polenta & Herb Crusted Burramundi , roasted potatos

The Herb Crusted Burramundi with roasted potatoes and veg, super easy and so yum!

•  100g instant polenta
•  Grated zest of 2 lemons, plus lemon wedges to serve
•  2 tablespoons finely chopped fresh herbs (such as chives and parsley)
•  2 garlic cloves, crushed
•  2 eggs, beaten
•  4 x 180g skinless barramundi fillets (or use other firm white fish)
•  1/3 cup (80ml) olive oil
•  300g grape tomatoes
•  300g flat beans, sliced on an angle
•  Lemon wedges, to serve
• Source for recipe 
• 
  
• I added Vegeta, Italian herbs and chives for taste into my polenta mix.
•