For my first recipe on this blog, I’ve decided to share with you a fish dish. It’s summer season in Croatia (my home country), and I do spend almost half of the year in the coastal region popularly known as Dalmatia.
So the choice to share a fish dish with you as my first recipe was a no-brainer.
People in Dalmatia usually prepare fresh fish, like this sea bream or sea bass, over an open fire. Grilled fish is traditionally served with boiled potatoes, mangel and a drizzle of homemade olive oil.
Cooked cornmeal is not usually served with grilled fish, but rather as a side dish for fish stews also known as ‘brudet’ in Croatia. Brudet is another popular traditional Dalmatian dish.
So the combination of grilled fish and creamy (cooked with milk) cornmeal was new to me.
The inspiration for this dish came from the other side of Mediterranean, from GreatItalianChefs.com. There I found a similar recipe which I recreated in my own way and really enjoyed doing it!
The plated sea bream and polenta turned out beautiful, but most importantly the taste and the balance of the entire dish is absolutely wonderful and spot on.
I really do hope you will try this dish, and let me know if you like it.
p.s. If you send me a photo of a dish you prepared by following my recipe, I will showcase the photo with a link to your website of choice underneath the recipe.
p.s.s. Originally this recipe was made for Darkova Web Kuharica where you can find it in Croatian
- Two sea bream fillets (about 90 grams/6.3 ounces each)
- Cornmeal (100 grams/3.6 ounces)
- Milk (150 ml/0.625 cups)
- Water (200 ml/0.85 cups)
- Butter (50 grams/1.7 ounces)
- Cooking cream (200 ml/0.85 cups)
- Sun dried tomatoes
- Small caper berries
- Fresh thyme leaves
- Grated orange zest
- Olive oil (1 tbsp)
- Salt and pepper
- Combine 200 ml of water, 150 ml of milk and 1/2 teaspoon of salt in a small pot. Bring everything to a boil and then add 100 grams of cornmeal. Lower the heat and continue stirring for another minute or until cornmeal becomes thick.
- Once cooked, remove cornmeal from the stove and stir in 50 grams of butter and 100 ml of cooking cream.
- Pour polenta in the middle of the serving plates so it can spread out evenly into a circle.
- Season to taste the sea bream fillets with salt and pepper. Preheat a tablespoon of olive oil in a flat nonstick pan.
- Once the oil is hot enough, put the bream fillets skin side down. Leave them to sizzle for a couple of minutes over medium heat. Once they get golden brown skin marks, flip the fillets and fry them for another few minutes before they are ready to serve.
- To plate this dish add some capers, sun dried tomatoes, and anchovies over the polenta. Then cut down fish fillets into two or three bigger chunks and arrange nicely on top of everything.
- In the end, sprinkle everything with fresh thyme leaves and a little bit of orange zest. Bon appetit, enjoy!
- For an even creamier polenta stir in a bit more cream.
- You can use any kind of white meat fish for this dish.