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    Polenta coated fish bites with herbed soured cream

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    Polenta coated fish bites with herbed soured cream

    Succulent white fish with a tasty gluten-free crunchy coating

    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4

    Ingredients

    • 2 tbsp chopped flat-leaf parsley
    • 550g pack frozen essential Waitrose coley fillets, defrosted
    • 100g polenta
    • 3 tbsp essential Waitrose olive oil
    • 200ml essential Waitrose soured cream
    • 1/4 tsp smoked paprika

    Method

    1. Combine the soured cream, paprika and parsley and set aside. Cut the fish into large chunks and dry on kitchen paper. Season, then toss in a bowl with the polenta, to coat.
    2. Heat half the oil in a frying pan and fry half the fi sh for 3–4 minutes on each side, until golden and cooked through. Transfer to a plate lined with kitchen paper and keep warm while you cook the rest in the same way. Serve with the herbed soured cream, lemon wedges and some steamed vegetables.

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