To prepare a delicious fish fillet with creamy sauce and polenta, start by letting the fish fillets thaw. It is important to pat them dry with paper towels to remove excess water, which will help achieve a nice crust during baking. Place the fillets in a heat-resistant dish, carefully, side by side, to cook evenly. Drizzle them with good quality olive oil, then sprinkle with salt, pepper, and your favorite spices. These can include paprika, sweet or hot pepper, rosemary, or basil, depending on personal preferences.
Add lemon slices over the fish, to provide a fresh and tangy taste, and don’t forget to add the remaining oil as well. If you want a thinner sauce, you can also add a little water. Cover the dish with a lid or aluminum foil to retain moisture during baking. Place the dish in the preheated oven at 180 degrees Celsius and let it bake for about 20 minutes or until the fish is cooked through and the sauce has reduced.
For the sauce, start by sautéing the onion in heated butter until it becomes translucent. Then, add the crushed garlic and continue to sauté while stirring constantly to avoid burning the garlic. After a minute, pour in the white wine and lemon juice, allowing it to simmer for 3-5 minutes until the alcohol from the wine has evaporated. Add the cream and reduce the heat to low, letting the sauce simmer gently so it thickens. It is important to add a few tablespoons of the hot sauce to the cream before pouring it into the pot to prevent curdling.
Finally, add the capers (optional) and finely chopped herbs, either dill or parsley, for an extra touch of flavor and freshness. Blend the sauce and transfer it to a sauce boat, garnishing it with lime slices for a pleasant appearance.
To accompany this dish, prepare a simple or quick polenta using the microwave method. Portion the polenta onto plates, add the fish fillets drizzled with the creamy sauce on top, and sprinkle with chopped green parsley. This dish will bring together delicious flavors, the smooth texture of the sauce, and the comforting taste of polenta, offering an unforgettable culinary experience. Bon appétit!
Add lemon slices over the fish, to provide a fresh and tangy taste, and don’t forget to add the remaining oil as well. If you want a thinner sauce, you can also add a little water. Cover the dish with a lid or aluminum foil to retain moisture during baking. Place the dish in the preheated oven at 180 degrees Celsius and let it bake for about 20 minutes or until the fish is cooked through and the sauce has reduced.
For the sauce, start by sautéing the onion in heated butter until it becomes translucent. Then, add the crushed garlic and continue to sauté while stirring constantly to avoid burning the garlic. After a minute, pour in the white wine and lemon juice, allowing it to simmer for 3-5 minutes until the alcohol from the wine has evaporated. Add the cream and reduce the heat to low, letting the sauce simmer gently so it thickens. It is important to add a few tablespoons of the hot sauce to the cream before pouring it into the pot to prevent curdling.
Finally, add the capers (optional) and finely chopped herbs, either dill or parsley, for an extra touch of flavor and freshness. Blend the sauce and transfer it to a sauce boat, garnishing it with lime slices for a pleasant appearance.
To accompany this dish, prepare a simple or quick polenta using the microwave method. Portion the polenta onto plates, add the fish fillets drizzled with the creamy sauce on top, and sprinkle with chopped green parsley. This dish will bring together delicious flavors, the smooth texture of the sauce, and the comforting taste of polenta, offering an unforgettable culinary experience. Bon appétit!
Ingredients
For over -1 kg of white fish fillet -100 ml oil -salt -pepper, freshly ground -oregano, rosemary, cardamom, chili, curry, to taste -1 tablespoon of fresh ginger, grated, optional -1 lemon, sliced -50 ml water, optional For the white sauce -1 tablespoon of butter -1 onion, finely chopped -3 cloves of garlic, crushed -250 ml white wine -1 tablespoon of lemon juice -300 ml thick cream -3-4 dried or preserved capers, optional -dill / parsley leaves, finely chopped, to taste -a few slices of lime / lemon For quick polenta -250 g cornmeal -750 ml water -½ teaspoon salt For microwave polenta (2-3 servings) -150 g coarse cornmeal -580-600 ml water / milk -1 pinch of salt -about 50-75 g butter