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Fish
and Chips! On a diet??
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Fish
and Chips, but I'm on a diet.
A
crunchy, polenta-herb batter puts this
great British speciality back on the
menu. Together with chips cooked in
vinegar, salt and pepper...
brilliant! |
POINTS®
Value: 4.5
Servings: 4
Preparation Time: 18 min
Cooking Time: 35 min
Level of Difficulty: Easy
Works with Simply Filling
Ingredients
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10
spray low-fat cooking spray |
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2
large portion potato(es),
peeled and cut into
1/2-inch-thick wedges |
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1/2
teaspoon salt |
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1/2
teaspoon pepper, black,
freshly ground |
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2
tablespoon vinegar, white or
red wine |
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100
g polenta, instant, plus 2
tbsp |
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120
ml skimmed milk |
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1
small egg(s), beaten |
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1
teaspoon lemon(s), zest |
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1
teaspoon dried mixed herbs,
Italian |
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600
g cod, uncooked, or haddock
fillets (4 x 150g pieces) |
Instructions
- Preheat
oven to Gas Mark 6/200ºC/400ºF.
Coat two large baking trays with
cooking spray.
- Place
potatoes in a large bowl and add
vinegar, salt and pepper; toss to
coat. Arrange them on one prepared
baking tray. Transfer to oven and
bake for 20 minutes.
- Meanwhile,
in a mixing bowl, combine 100g
polenta, beaten egg, milk, zest,
herbs and a little more salt and
pepper; mix well to make a thick
batter. Dust fish with additional
2 tbsp polenta; add fish to batter
and turn to coat both sides. Place
fish on second prepared baking
tray and spoon over any remaining
batter, patting over fish to make
an even coating.
- Transfer
to oven to bake with potatoes for
a further 18-20 minutes, until
potatoes and fish are fork tender
and polenta batter just starts to
crack.
www.weightwatchers.co.uk |
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