Not Quite Fritto Misto

We ate this last Friday I think.  I’ve been rushed off my feet recently so I’m only just getting round to posting this now.  I’m getting ready to move house, work is busy and, as an added bonus, I went down to London midweek to film my slot on a cooking show.  It was amazing fun but totally exhausting!  And I get to do it all again on Friday!

I was afraid that this would be disapointing, or fiddly or something but it was a doddle to make and tasted great.  I saw the crust in a recipe for posh fishfingers but I immediately thought it might be a great way to make a sort of low fat fritto misto by skipping the deep frying… which essentially means I can’t call it fritto misto but I’m happy to take liberties with something this delicious!

Serves 4 (just scale up or down for however many)

3 fillets of white fish (I used basa)
250g king prawns
3 squid tubes
4 tbsp cornflour
4 tbsp polenta

– Defrost any fish that needs defrosting and heat the oven to gas mark 6. 
– Cut the squid tubes lengthwise then into approximate squares. 
– Slice the fish fillets across the fillet into fish finger sized bits. 
– Pat dry all of the seafood using towels or kitchen paper. 
– Sprinkle the polenta and corn flour over a plate and mix well. 
– Cover each piece of seafood in the polenta mixture, pressing each side into it to coat. 
– Place the coated fish and squid on one large baking tray and the prawns on a smaller one.
–  Lightly spray with just a little oil. 
– Put the fish and squid in the oven for 15 minutes. 
– Turn over the fish and squid carefully and put back in the oven. 
– Add the prawns and cook everything for a further 10 minutes. 
– Serve with basmati rice, edamame and a dipping sauce. 

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