Wash the tomatoes and cut into quarters. Peel and dice the shallot and the garlic. Pick and chop the basil and parsley. Place all of the ingredients in a mixing bowl, combine well and set aside while you prepare the rest of the recipe.
Grate the parmesan.
Bring the milk to the boil and whisk in the polenta. Season with salt and pepper and cook for 5 minutes, whisking all the time. Stir in the creme fraiche and the parmesan cheese. Add more milk if the polenta is too thick.
Prepare the red mullet by removing the pin bones with fish tweezers. Scrape off any scales on the skin side.
Heat a frying pan until very hot and add the sunflower oil. Season the red mullet with salt on both sides and then add the fish carefully to the pan, skin side down. Cook the fish on the skin side until golden brown and then turn the fish over and leave in the pan off the heat for 2 minutes to finish cooking.
Squeeze on the lemon juice to serve.
Place a large spoonful of the polenta in the middle of the plate, place the fish on top and drizzle the sauce vierge 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.
«Make the polenta is not too dry when making this recipe - don't be afraid to add more milk.»