Main Meals
New midweek fish and chips
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Wine/Spirit Pairing
Woolworths Cape Point Sauvignon Blanc 2019
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- set polenta (see note)
- 2 x 400 g packs Woolworths fresh hake fillets
- 4 garlic cloves, unpeeled
- 1 x 180 g jar Woolworths roasted cherry tomatoes
- 1 T Woolworths chimichurri blend spice or harissa spice
- 2 avocados, mashed
- sea salt and freshly ground black pepper, to taste
- 10 g coriander, chopped
- lime or lemon 1, quartered, for serving
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
Cook's note: Use the other half of polenta you chilled from this Bolognese to make the chips. They last for a day or two in the fridge, and make an excellent toast substitute for weekend brunch.
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