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.
61 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
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020338 K5 1 hour 15 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21th 2011359 K4.0 1 hour 15 min.
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1st 2025294 K 24.5 3 hours 8 min.
Toasted almond cake
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
July 5th 2016243 K4.4 2 hours 2 min.
Nanou's chocolate cake
Nanou's chocolate cake
A moist melting cake, very very chocolaty...
June 22th 2013284 K4.6 1 hour 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)

*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