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