Crispy Cornmeal-Crusted Tilapia with Herbed Polenta and Roasted Cherry Tomatoes

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Wash and halve 2 pints of cherry tomatoes. Place them on the prepared baking sheet, drizzle with 2 tbsp olive oil, add 4 sprigs of thyme, and season with 1/4 tsp salt and 1/4 tsp black pepper. Toss to coat and spread in a single layer.

Roast the tomatoes for 20-25 minutes, until they begin to caramelize and burst.

While the tomatoes are roasting, prepare the polenta. In a medium saucepan, bring 3 cups of chicken broth and 1 cup of milk to a gentle simmer over medium heat.

Slowly whisk in 1 cup of polenta in a steady stream, whisking constantly to prevent lumps.

Reduce heat to low and cook for 15-20 minutes, stirring frequently until the polenta is creamy and thick.

Finely chop 1/4 cup basil and 2 tbsp parsley. When the polenta is done, stir in the chopped herbs, 1/3 cup grated Parmesan cheese, and 2 tbsp butter. Season with 1/4 tsp salt. Cover and keep warm.

While the polenta cooks, prepare the fish coating. In a shallow dish, combine 1 cup cornmeal, 1/4 cup flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.

Pat the 4 tilapia fillets dry with paper towels. Zest the lemon and add half the zest to the cornmeal mixture, reserving the rest for garnish.

Dredge each tilapia fillet in the cornmeal mixture, pressing gently to adhere the coating to both sides.

Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Once hot, add the coated fish fillets (you may need to work in batches).

Cook the fish for 3-4 minutes per side until golden brown and crispy, and the fish flakes easily with a fork.

Cut the zested lemon into wedges.

To serve, spoon the herbed polenta onto plates, top with a crispy tilapia fillet, and add roasted cherry tomatoes on the side. Garnish with the reserved lemon zest and serve with lemon wedges.