Fresh fish Sea bream fillets with creamy polenta

Preparation:  15 minutes
Difficulty:  
Number of persons:  2

Fresh fishSea bream fillets with creamy polenta

Ingredients for two persons:
  • 280 g Cromaris fresh sea bream fillets
  • 50 g polenta
  • 75 ml milk
  • 100 ml water
  • salted anchovies, optional
  • dried tomatoes, optional
  • capers, optional
  • thyme, optional
  • grated orange zest, optional
  • salt and pepper to taste
 
Method:
Cook 100 ml of water, 75 ml of milk and 1/4 teaspoon of salt in a small pot. Let it boil. Add 50 grams of polenta to the boiling water and milk, reduce heat, and continue cooking while stirring constantly. Polenta should be done within 1 minute. Turn off the heat and add 25 grams of butter and 100 ml of cooking cream to the polenta. For a creamier polenta, add more cooking cream. Use a spoon to place the polenta into the middle of a plate and create an evenly spread circle. Season the sea bream fillets with salt and pepper to taste. Pour some olive oil into a hot pan. Once hot, add the sea bream, skin-down, and let it fry. After a few minutes, when the skin looks well done, flip the fillets and finish off by frying them for a few more minutes. When the fish is cooked, you can cut it into smaller pieces and lay them on top of the polenta. Add a few salted anchovies, dried tomatoes and capers to the polenta. Decorate with thyme and grated orange zest for a special touch and extra flavour.
 
Note:
The author of this recipe is Darko Kontin from the Darkova web kuharica blog. You can find his other recipes at www.kuharica.kontin.info
 
5 minutes preparation time
20 minutes cooking time

 

Darko Kontin