450gm haddock fillets, cut diagonally into sticks
1 Tblsp cornflour
1 tsp fish spice
1 Tblsp polenta
Handful basil leaves, finely chopped
4 Tblsp soy sauce
2 Tblsp lemon juice
480gm new potatoes, quartered
500gm cherry tomatoes
Method
Heat the oven to 200ºC.
Spray a baking tray with non-stick cooking spray.
Cook the potatoes in lightly salted boiling water.
Drain well.
Tip the potatoes onto the prepared baking tray and spray generously with cooking spray.
Bake in the oven for 15 – 20 minutes while you:
Combine the fish spice, polenta and cornflour in a bowl.
Roll the fish sticks in the flour mixture.
Spray a large pan with non-stick cooking spray.
Cook the fish for about 4 minutes each side.
Remove from the pan and keep warm.
Toss the tomatoes into the fish pan along with the soy, lemon juice and basil.
Simmer until the tomatoes become pulpy.
Serve the fish sticks with the potatoes and tomatoes.
