Crisp fillet of sea bass with polenta, rocket and a panzanella dressing Recipe

Crisp fillet of sea bass with polenta, rocket  and a panzanella dressing Recipe

Crisp fillet of sea bass served on a bed of creamy polenta with a summery dressing of roasted peppers, capers, tomatoes, basil and olive oil.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(35 votes) 3.9/5

Les ingrédients

Pour people
  • For the sauce
  • Cherry tomato(es) : 100 g
  • Red pepper(s) : 1 whole
  • Yellow pepper(s) : 1 whole
  • Red chilli(s) : 1 whole
  • Capers : 25 g
  • Garlic clove(s) : 1 whole
  • Basil : 0.5 bunch
  • Green olive(s) : 30 g
  • Olive oil : 50 ml
  • French stick : 50 g
  • Red wine vinegar : 10 ml
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • For the garnish(es)
  • Polenta : 200 g
  • Semi-skimmed milk : 10 ml
  • Parmesan : 75 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Thick crème fraiche : 50 g
  • For the fish
  • Sea bass fillet(s) 150g : 6 whole
  • Sunflower oil : 30 ml
  • Maldon salt : 6 pinch(es)
  • Lemon(s) : 1 whole
  • For the garnish(es)
  • Rocket : 2 bunch
  • Olive oil : 20 ml
  • Balsamic vinegar : 10 ml



    Preheat the oven to 180'C.

    Cut the bread into small pieces. Drizzle with olive oil and bake for 10 minutes or until crunchy and golden brown.

    Place the peppers onto a baking tray and drizzle with olive oil. Place in the oven for 20 minutes until blackened. Remove from the oven and whilst the peppers are still hot place them in a heat proof bowl and cover with cling film. Allow the peppers to cool and this will loosen the skin. When the peppers are cool enough to handle remove the skins and the seeds and cut the flesh into small dice.

    Cut the cherry tomatoes into quarters.

    Finely dice the chilli and garlic. Pick and shred the basil leaves.

    Make the dressing whisk together the red wine vinegar and garlic and add the olive oil. Season with salt and pepper. Pour half of the dressing over the chunks of bread and pour the rest over the peppers and tomatoes. Add the chilli, capers, olives and basil to the peppers and the chopped tomatoes. Keep to one side.


    Grate the parmesan.
    Bring the milk to the boil and whisk in the polenta. Season with salt and pepper and cook for 5 minutes. Stir in the creme fraiche and the parmesan cheese. Add more milk if the polenta is too thick.


    Prepare the sea bass by removing the pin bones with fish tweezers. Scrape off any scales on the skin side and then score the skin three times.

    Heat a frying pan until very hot and add the sunflower oil. Season the sea bass with Maldon sea salt on both sides and then add the fish carefully to the pan, skin side down. Cook the fish on the skin side until the skin is golden brown and then transfer to the oven for 2 minutes to finish cooking.

    Squeeze on the lemon juice when you remove the fish from the oven.

  • 4. TO SERVE

    Place a large spoonful of the polenta in the middle of the plate, place the fish on top and finish with the panzanella dressing around the plate and over the fish.

    Dress the rocket leaves with the olive oil and balsamic vinegar and place a few leaves on top of the fish.

Chef's tip

«Be careful not to overcook the fish. When the thickest part of the fillet is white it is cooked!»

Your comments