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.
63 K 4.3/5 (20 reviews)
25 min.
Easy
4 people
9 IngredientsLast modified on: September 4th 2016
For 4 people, you will need:
- 1
4 fillets fish - 2
7.0 oz cherry tomatoes - 3
3 tablespoons olive oil - 4
14.1 oz polenta - 5
3.5 oz liquid cream - 6
1.8 oz grated cheese - 7 3 tablespoons olive oil
- 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 15 min.
All in all: 25 min.
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.
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 7.0 oz cherry tomatoes in half and salt very lightly.
Stage 3 - 2 min.
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.
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 3.5 oz liquid cream, then add 1.8 oz grated cheese.Check the seasoning.
Stage 6 - 6 min.
Pour 3 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 | 400 RDI=150 % | 370 RDI=40 % | 590 RDI=90 % | 2,210 RDI=110 % | 9,270 RDI: 110 % |
| Per 100 g | 30 RDI=10 % | 30 RDI=2 % | 40 RDI=6 % | 150 RDI=8 % | 640 RDI: 8 % |
| Per person | 100 RDI=40 % | 90 RDI=9 % | 150 RDI=20 % | 550 RDI=30 % | 2,320 RDI: 30 % |
How much will it cost?
- For 4 people : 8.80 €
- Per person : 2.20 €
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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: Taos hotpot, Polenta with Mont d'Or, Curried polenta, Polenta parmentier, Rata-tart, ... See them all 7
Cherry tomatoes
Like these other recipes: Cherry tomato and two cabbage salad, Cherry tomato and green bean salad, Bruschetta and mozzarella, Smoked tomato toast, Pasta with cherry tomatoes, olives and feta cheese, ... See them all 9
Liquid cream
Like these other recipes: Icelandic-style fish and vegetable pie, Veal with mushrooms and green asparagus, Vegetable rosette tart, Creamy asparagus and meat timbale, Turban of sole with langoustines, ... See them all 170
Grated cheese
Like these other recipes: Smoky potato and potimarron gratin, Stuffed artichokes au gratin, Oxtail Parmentier, Stuffed cabbage leaves, Enchiladas, ... See them all 73
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