Bacon-wrapped coley with cheesy polenta
- Published: 26 Jul 23
- Updated: 25 Mar 24
Chef and MSC UK ambassador, James Strawbridge says “this recipe is my twist on a classic, the well-loved dish hunter’s chicken (cacciatore). I’ve brought in Louisiana-style flavours to give it a sweet and smoky kick which balances nicely with the cheesy, comforting corn grits – or in this case, polenta.”
Try turmeric-roasted hake with coconut sauce for another sustainable fish supper.
Photography: David Loftus
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Serves 4 -
Hands-on time 25 min, plus oven time 15 min
Nutrition
- Calories
- 679kcals
- Fat
- 35g (18g saturated)
- Protein
- 38g
- Carbohydrates
- 52g (15g sugars)
- Fibre
- 2.5g
- Salt
- 2.6g
delicious. tips
Coley is a great swap for cod as both have beautiful, flaky and meaty textures. The bacon protects the fish and keeps it juicy and tender, but if you don’t eat meat, you could make it without.
“When you buy seafood with the blue MSC ecolabel, you’re supporting sustainable fishing communities all over the UK and Ireland who are helping protect our ocean.” James Strawbridge