Ingredients
Preparation
- To make the relish, defrost the sweetcorn, mix with the cherry tomatoes and red onion. Season well, add the lime juice and set aside.
- Mix the polenta and spices together. Season with sea salt and then dip the top of the fish fillets into the mixture.
- Heat the oil in a non-stick frying pan over a medium high heat and fry the fish, crust side down, for 3-4 minutes until golden brown. Flip over and cook for a further 2-3 minutes on the other side until just cooked.
- Warm the tortillas in a dry frying pan and keep warm wrapped in a tea towel.
- Stir the chipotle and coriander into the relish. Gently flake the fish into generous pieces. Serve the tortillas with the flaked fish, slices of avocado and the relish with a dollop of sour cream if you like.