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.
58 K 4.3/5 (20 reviews)
25 min.
Easy
12 people
9 IngredientsLast modified on: September 4th 2016
For 12 people, you will need:
- 1
12 fillets fish - 2
600 ml cherry tomatoes - 3
9 tablespoons olive oil - 4
1 litre 200 ml polenta - 5
300 ml liquid cream - 6
150 mls grated cheese - 7 9 tablespoons olive oil
- 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 15 min.
All in all: 25 min.
To finish around 7pm, you'll need to have started before: 19:10.Change end time
Step by step recipe
Stage 1 - 5 min.
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.
Pepper and salt on both sides.
Stage 2 - 2 min.
Cut 600 ml cherry tomatoes in half and salt very lightly.
Stage 3 - 2 min.
Pour 9 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.
When really hot, add the halved cherry tomatoes and sauté for 1 or 2 minutes.
Stage 4
Set aside to keep hot.
Stage 5 - 3 min.
Prepare 400 g polenta. While still hot, incorporate 300 ml liquid cream, then add 150 mls grated cheese.Check the seasoning.
Stage 6 - 6 min.
Pour 9 tablespoons olive oil into a frying pan on high heat.
When hot, add the fish fillets and fry...
When hot, add the fish fillets and fry...
Stage 7
Stage 8 - 5 min.
Put a fillet of fish on each plate and add a row of sautéed tomatoes and a scoop of polenta.
Serve immediately.
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.
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 recipe | 1,190 RDI=460 % | 1,100 RDI=100 % | 1,680 RDI=250 % | 5,750 RDI=290 % | 24,070 RDI: 290 % |
| Per 100 g | 30 RDI=10 % | 30 RDI=3 % | 40 RDI=6 % | 140 RDI=7 % | 600 RDI: 7 % |
| Per person | 100 RDI=40 % | 90 RDI=9 % | 140 RDI=20 % | 480 RDI=20 % | 2,010 RDI: 20 % |
How much will it cost?
- For 12 people : 25.20 €
- Per person : 2.10 €
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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)
Polenta
You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Rata-tart, Polenta parmentier, Polenta with Mont d'Or, Polenta with artichokes and mushrooms, ... See them all 7
Cherry tomatoes
Like these other recipes: Panzanella, Cherry tomato and two cabbage salad, Cherry tomato and green bean salad, Thin cherry tomato and pesto tart, Bruschetta and mozzarella, ... See them all 9
Liquid cream
Like these other recipes: Eggs with green asparagus and Parmesan cheese, Smoked eggs, Breton style shellfish and vegetable soup, Apple custard tart, Icelandic-style fish and vegetable pie, ... See them all 167
Grated cheese
Like these other recipes: Bolognaise lasagne, Gratin of beet tops and potatoes, Breton Pie, Thin endive tart, Cheese Soufflé, ... See them all 71
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