NEW MIDWEEK FISH AND CHIPS

“Use the polenta you chilled from the Bolognese to make the chips. They last for a day or two in the fridge, and make an excellent toast substitute for weekend brunch. Using stock and milk to make polenta adds flavour and instant creaminess.”

Serves 4

EASY

Preparation: 15 minutes Cooking: 15 minutes

set polenta (see Tuesday’s recipe) Woolworths fresh hake fillets

2 x 400 g packs garlic 4 cloves, unpeeled

Woolworths deli antipasti roasted cherry tomatoes 1 x 180 g jar

Woolworths chimichurri blend spice or harissa spice 1T avocados 2, mashed sea salt and freshly ground black pepper, to taste coriander 10 g, chopped lime or lemon 1, quartered, for serving

1 Remove the set polenta from the dish.

Cut into long chips and place under the grill for 5–10 minutes to brown. 2 Meanwhile, place the fish in a large ovenproof pan and add the garlic, cherry tomatoes with 1–2 T of the oil from the jar, and the chimchurri or harissa spice. Fry for 5 minutes, then place the pan in the oven for a further 5 minutes. 3 Serve the fish with the polenta chips, avocado, coriander and lime.

WHEAT- AND GLUTEN-FREE

WINE: Woolworths Cape Point

Sauvignon Blanc 2019