Fish Fillet with Lemon Polenta Crust, Artichoke Basil Sauce, and Seared Zucchini

Instructions

1. 1

   1. Pat the fish fillets dry with paper towels. In a wide plate, mix the polenta, lemon zest, garlic powder, 3 g salt, and black pepper. Press both sides of each fillet into the mixture to create a thin, even coating.

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   2. Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the fillets for 2 minutes on the first side and 1 minute on the second side, just until the crust sets. Transfer to a sheet pan or keep in the skillet if it is oven-safe.

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   3. Finish cooking the fish in a preheated oven at 220 °C / 425 °F for 6 to 8 minutes, or until the center is opaque and flakes easily.

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   4. Meanwhile, heat 15 ml (1 tbsp) olive oil in another large skillet over medium-high heat. Add the zucchini and 1 g salt. Cook for 5 to 6 minutes, stirring occasionally, until browned on the edges but still slightly firm. Keep warm.

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   5. In a small saucepan, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the shallot and cook for 2 minutes until softened. Stir in the artichoke hearts and cook 2 minutes more.

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   6. Pour in the dry white wine and let it reduce for 2 minutes. Add the vegetable broth and cook for 3 minutes over medium heat.

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   7. Transfer the artichoke mixture to a blender, or use an immersion blender. Add the fresh basil, lemon juice, butter, and the remaining 2 g salt. Blend until smooth and silky.

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   8. If the sauce cools down, return it to low heat for 1 minute without letting it boil. Taste and adjust with more black pepper if desired.

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   9. Spoon a base of artichoke basil sauce onto each plate. Place a lemon-polenta crusted fish fillet on top and serve with the seared zucchini on the side.

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    10. Serve immediately to keep the crust crisp and the contrast with the creamy sauce.