Crispy Fish with Warm Sun-Dried Tomato Basil Sauce over Creamy Lemon Polenta

Instructions

1. 1

   1. Pat the fish fillets very dry with paper towels. Season with 3 g salt, black pepper, and the grated garlic. On a plate, mix the fine cornmeal with the sweet paprika and lightly coat each fillet on both sides.

2. 2

   2. In a medium saucepan, bring the water, vegetable broth, milk, and 2 g salt to a boil over medium heat. Slowly rain in the polenta while whisking constantly. Cook for 5 to 7 minutes, stirring, until thickened.

3. 3

   3. Stir the butter, grated Parmesan cheese, lemon zest, and lemon juice into the polenta. Mix until creamy. Keep warm over very low heat.

4. 4

   4. Heat 30 ml olive oil in a large skillet over medium-high heat. Once hot, cook the fish fillets for 3 to 4 minutes per side, depending on thickness, until golden outside and just cooked through in the center. If checking with a thermometer, the center should reach 145°F / 63°C. Remove and keep warm on a plate.

5. 5

   5. In the same skillet, reduce to medium heat and add the remaining 15 ml olive oil. Add the shallot, the 2 chopped garlic cloves, and the sun-dried tomatoes. Cook for 2 minutes, stirring, until the shallot softens.

6. 6

   6. Add the white wine vinegar, 2 tablespoons water, and half of the chopped basil. Cook 1 minute more to create a warm, glossy sauce. Taste and adjust with the remaining 1 g salt if needed.

7. 7

   7. To serve, spoon the creamy polenta onto four plates. Place one fish fillet on each plate and finish with the warm sun-dried tomato basil sauce. Sprinkle with the remaining basil, fresh parsley, and, if desired, a little extra Parmesan cheese.

8. 8

   8. Serve immediately. If you need to keep the fish warm for a few minutes, place it in a 200°F / 95°C oven uncovered to preserve the crisp crust.