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Crisp fish strips with sweet pepper sauce

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

Method

Preheat the oven to 230°C.

Cut the fish into strips and season. Dip into the lemon juice, mayonnaise and polenta. Arrange on a baking sheet lined with baking paper and drizzle with the olive oil. Bake for 10 minutes, or until crisp, golden and just cooked. Serve with the sweet pepper sauce and salad.

To make the sweet pepper sauce, soften the onion in 2 T oil. Stir in the garlic. Meanwhile, chop the peppers, discarding the seeds and ribs. Add to the pan with a little salt and the remaining oil. Cook gently, covered, for 15 minutes or until the peppers are very soft. Blend and check the seasoning.