|Other||20 min (Standing)|
To make the mustard dressing, combine all the ingredients in a small jug. Season with freshly ground black pepper and set aside.
Using a fork, whisk the egg and 1 tablespoon water in a shallow dish. Season with freshly ground black pepper. Combine the polenta and dill in a separate shallow dish and season with freshly ground black pepper.
Working in batches, dip the fish in the egg mixture, turning to coat well, then transfer to the polenta mixture to lightly coat on all sides, pressing down firmly to help it adhere. Transfer to a plate, then cover and chill for 20 minutes to set the crumb.
Heat the margarine and oil in a large non-stick frying pan over medium heat. Add the fish and cook, turning occasionally, for 8-10 minutes or until just cooked and golden. Transfer to a heatproof plate.
Divide the wrap halves among serving plates, then top with lettuce leaves, tomatoes, sprouts and the warm fish. Spoon over the mustard dressing and serve with lime wedges alongside.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1|
|Bread & Cereals||1|
|Healthy Fats & Oils||1|
|Total fat||12.2 g|
|- Saturated fat||2.9 g|
|Total carbohydrates||17.8 g|
|- Total sugars||5 g|