Fish and Chips

Fish and Chips

Core recipe

6½pts per serving points plan (original points)

Serves 4

10 spray low-fat cooking spray
270 g polenta, for coating
240 ml skimmed milk
1 teaspoon lemon(s), zest
1 teaspoon basil, dried
1 teaspoon oregano, dried
600 g cod, uncooked, or haddock fillets (four 150g pieces)
2 large portion potato(es), peeled and cut into 1/2-inch-thick wedges
2 tablespoon vinegar, cider
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground

1.	Preheat oven to 200ºC, Gas Mark 6. Coat a large baking tray with cooking spray.
2.	In a shallow dish, combine polenta, milk, zest, basil and oregano; 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 prepared baking tray and spoon over any remaining batter, making an even coating.
3.	Place potatoes in a large bowl and add vinegar, salt and pepper; toss to coat. Arrange potatoes next to fish on baking tray.
4.	Bake until potatoes and fish are fork-tender and polenta batter just starts to crack, carefully flipping fish once, about 30 to 35 minutes.