Parmesan and Polenta Fish with Sweet Potato Chips Recipe

Ingredients

• 400 g orange sweet potato, peeled, cut into 1.5 cm-thick chips
• Extra virgin olive oil cooking spray
• 2 Tbsp plain flour or gluten-free plain flour
• 2 Tbsp fine polenta
• 2 Tbsp finely grated parmesan
• 50 g egg
• 2 Tbsp skim milk
• 150 g firm white fish fillets

• ½ small red onion, cut into thin slivers
• 50 g snow peas, trimmed, thinly shredded lengthways
• 1 cup (50 g) finely shredded cabbage
• 1 carrot, coarsely grated
• 1 Tbsp balsamic vinegar

1. Preheat oven to 200°C (fan-forced). Line 2 oven trays with baking paper. Spray sweet potato chips all over with cooking spray. Arrange chips in a single layer, on 1 prepared tray. Bake for 15 minutes.
2. Meanwhile, put flour on a small plate. Put polenta and parmesan on a plate and stir to combine. Whisk egg and milk in a shallow bowl. Dip fish into flour, then into egg mixture, then into parmesan mixture, to coat. Arrange fish on the second prepared tray.
3. Add fish to the oven with the chips. Bake for a further 15 minutes or until fish is cooked through and chips are tender.
4. Meanwhile, to make coleslaw, put onion, snow peas, cabbage, carrot and vinegar in a medium bowl. Toss to combine.
5. Put fish on serving plates. Serve with chips and coleslaw.