Bacon-wrapped coley with cheesy polenta | Marine Stewardship Council
James Strawbridge Coley recipe (that can be a substitute for cod) with cheesy polenta and spring greens. Make sure to look for the blue MSC ecolabel to be sure the fish has been caught sustainably.
Ingredients
- 4 coley fillets (about 120g each)
- 8 slices smoked streaky bacon or pancetta
- 100ml good-quality barbecue sauce
- 50g mozzarella, chopped
- 50g mature cheddar, coarsely grated
- 2 thyme sprigs
- Buttery green veg to serve
- 185g polenta
- 50g salted butter
- Pinch cayenne pepper or splash Tabasco
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