If you're bored with simply coating white fish in breadcrumbs, the recipe below provides a great and much tastier alternative. I really recommend using fresh rosemary and thyme - they make all the difference. Just the aroma you get when chopping them makes using them worthwhile, but the difference in taste is the real payback. I found the basic recipe on deliaonline.com and adapted it as below based on what I had in the house, and my experience in making the dish.

Plaice fillets with a Herb and Polenta Crust (Serves 2)

2 plaice fillets, approx 6oz each (or use lemon/dover sole as an alternative)
1/2 tablespoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
70g polenta
2 cloves garlic, mashed
1 large egg
2 tablespoons olive oil
freshly milled black pepper

1. Mix together the rosemary, thyme, polenta, garlic and pepper on a flat plate.
2. Dry the fish thoroughly with kitchen towel (this is important, or the mixture will not stick properly)
3. Beat the egg well in a shallow dish.
4. Dip the fish in the egg, and then press the fillets into the polenta mixture, ensuring they are well covered.
5. Heat the olive oil in a large frying pan over a relatively high heat.
6. Add the fish and turn down the heat to medium. Cook on each side for about 3 mins.

Delia adds lemon zest to the coating, and squeezes lemon juice over the fish before serving. Sound great but we didn't have lemons in the house. The taste was still fantastic without. I served it with cauliflower and wild rice. Delicious!