Filmore and Union’s Tasty gluten-free fish bites with herby crème fraiche

Main courseServes 4

1) Heat the oven to 180 degrees 2) Combine crème fraiche, parsley and paprika in a bowl and set aside 3) Cut the fish into thick strips and coat in polenta and parmesan 4) Heat the oil in a frying pan and cook fish in small batches until golden, finish off in the oven until cooked through. 5) Transfer to a plate lined with kitchen paper 6) Serve with herby crème fraiche dip, lemon wedges and some steamed vegetables


550g White chunky Fish Fillets (Sustainable if possible)
60g polenta
40g finely grated parmesan
200ml crème fraiche
2tbsp flat leaf parsley
¼ tsp smoked paprika
Rapeseed or groundnut oil
1 lemon