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.

I am certain you’ve heard of Dalmatia before. And if you haven’t then you must have heard of Dubrovnik where the filming of popular Game of Thrones is taking place :).

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.

Sea bream and herbs

The inspiration for this dish came from the other side of Mediterranean, from 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

Dalmatian sea bream with creamy polenta
Serves 3
An easy to make dish which combines fresh grilled fish and creamy polenta
Write a review
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
692 calories
33 g
195 g
48 g
31 g
24 g
350 g
223 g
3 g
1 g
21 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 692
Calories from Fat 427
% Daily Value *
Total Fat 48g
Saturated Fat 24g
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Cholesterol 195mg
Sodium 223mg
Total Carbohydrates 33g
Dietary Fiber 2g
Sugars 3g
Protein 31g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Two sea bream fillets (about 90 grams/6.3 ounces each)
  2. Cornmeal (100 grams/3.6 ounces)
  3. Milk (150 ml/0.625 cups)
  4. Water (200 ml/0.85 cups)
  5. Butter (50 grams/1.7 ounces)
  6. Cooking cream (200 ml/0.85 cups)
  7. Anchovies
  8. Sun dried tomatoes
  9. Small caper berries
  10. Fresh thyme leaves
  11. Grated orange zest
  12. Olive oil (1 tbsp)
  13. Salt and pepper
  1. 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.
  2. Once cooked, remove cornmeal from the stove and stir in 50 grams of butter and 100 ml of cooking cream.
  3. Pour polenta in the middle of the serving plates so it can spread out evenly into a circle.
  4. Season to taste the sea bream fillets with salt and pepper. Preheat a tablespoon of olive oil in a flat nonstick pan.
  5. 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.
  6. 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.
  7. In the end, sprinkle everything with fresh thyme leaves and a little bit of orange zest. Bon appetit, enjoy!
  1. For an even creamier polenta stir in a bit more cream.
  2. You can use any kind of white meat fish for this dish.
Yummy Spilled Beans