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Sole goujons with vegetable chips

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Sole goujons with vegetable chips
Try this as a tasty alternative to chips. The polenta gives this a really tasty, crunchy topping, which is much healthier than batter.
Serves
2
Prep
20 minutes
Cook
25-30 minutes
Each 483g serving contains (excludes serving suggestion)
KCal
505
Carbs
65.5g
Fibre
9.5g
Protein
35.7g
Fat
8.8g
Saturates
1.7g
Sugars
10.4g
Salt
0.67g
Fruit/Veg Portion
2
Ingredients

Ingredients

2 medium potatoes (approx. 200g each), cut into thick chips
1 sweet potato, peeled and cut into thick chips
1 parsnip, peeled and cut into thick chips
2 tsp olive oil
1 tbsp chopped parsley
50g polenta (cornmeal)
1 clove garlic, crushed
grated zest 1 lime
freshly ground black pepper
2 skinless lemon sole or plaice fillets, about 150g each, cut into thick strips
1 egg, beaten
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Method

Recipe tips
  • You could use this coating on strips of cod, haddock, river cobbler or tilapia.
  • You can also make the recipe with strips of chicken or turkey.
  • Freezing instructions: Cook, then cool immediately and freeze on a baking sheet. Once frozen carefully bag in portions for use. Reheat thorughly until piping hot.
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