Firied fillet of sea bream with polenta


Firied fillet of sea bream with polenta
A fillet of blackspot sea bream (though you can use another fish), fried rapidly and served with a creamy cheese polenta and sautéed cherry tomatoes.
59 K 4.3/5 (20 reviews)
Grade this recipe:
Keywords:
Last modified on: September 4th 2016
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 15 min.
Cooking: 15 min.
All in all: 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Firied fillet of sea bream with polenta
Ask your fishmonger to prepare the fish fillets for you. Rinse them thoroughly, dry them and be sure to remove any remaining bones.

Pepper and salt on both sides.

Stage 2 - 2 min.
Firied fillet of sea bream with polenta
Cut 200 g cherry tomatoes in half and salt very lightly.

Stage 3 - 2 min.
Firied fillet of sea bream with polenta
Pour 3 tablespoons olive oil into a frying pan on medium heat.

When really hot, add the halved cherry tomatoes and sauté for 1 or 2 minutes.

Stage 4
Firied fillet of sea bream with polenta
Set aside to keep hot.

Stage 5 - 3 min.
Firied fillet of sea bream with polenta
Prepare 400 g polenta. While still hot, incorporate 100 ml liquid cream, then add 50 g grated cheese.Check the seasoning.

Stage 6 - 6 min.
Firied fillet of sea bream with polenta
Pour 3 tablespoons olive oil into a frying pan on high heat.

When hot, add the fish fillets and fry...

Stage 7
Firied fillet of sea bream with polenta
...on both sides.

Heat the plates.

Stage 8 - 5 min.
Firied fillet of sea bream with polenta
Put a fillet of fish on each plate and add a row of sautéed tomatoes and a scoop of polenta.

Serve immediately.
Remarks
It's not essential to use sea bream, you can use any good fish that's in season.

If you don't have cherry tomatoes, use larger tomatoes sliced.

For the cheese in the polenta, I recommend (as usual!) Comté, but any other cheese you like will work just fine.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe400 RDI=150 %370 RDI=40 %590 RDI=90 %2,210 RDI=110 %9,270 RDI: 110 %
Per 100 g30 RDI=10 %30 RDI=2 %40 RDI=6 %150 RDI=8 %640 RDI: 8 %
Per person100 RDI=40 %90 RDI=9 %150 RDI=20 %550 RDI=30 %2,320 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, Milk, Gluten
How much will it cost?
  • For 4 people : 8.80 €
  • Per person : 2.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21th 2011308 K 24 35 min.
Special small breads
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
October 13th 2010388 K4 6 hours 30 min.
Rabbit with mustard
Rabbit with mustard
This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine.
May 15th 2011189 K4.9 2 hours 9 min.
Enchiladas
Enchiladas
Enchiladas are tortillas (cornmeal pancakes), filled with a pre-cooked filling, then topped with grated cheese and browned in the oven.
May 8th 201960 K 1 hour 45 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017464 K4.2 2 hours 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page