Pan-Seared White Fish with Lemon-Caper Butter over Creamy Polenta

A crisp-skinned, delicate fish with a bright brown-butter caper sauce over soft polenta — a completely different protein and technique from anything grilled or wrapped.

⏱ 40 min · medium · 🍽 serves 4

Ingredients

• 4 skin-on white fish fillets (cod, halibut, or sea bass), about 6 oz each
• 1 cup polenta cornmeal
• 4 cups water
• 1 cup whole milk
• 1 tsp fine salt, plus more to taste
• 3 tbsp unsalted butter (for the polenta)
• 1/2 cup finely grated Parmesan
• 5 tbsp unsalted butter (for the sauce)
• 3 tbsp capers, drained and patted dry
• 3 garlic cloves, thinly sliced
• 1 lemon, half juiced (about 2 tbsp) and half cut into wedges
• 1/4 cup flat-leaf parsley, roughly chopped
• 1 small fennel bulb, shaved paper-thin
• 2 tbsp olive oil
• 1 tsp apple cider vinegar
• Flaky sea salt, to finish
• Freshly ground black pepper

Steps

1. Bring the water, milk, and 1 tsp fine salt to a simmer in a heavy saucepan. Rain in the polenta cornmeal in a slow stream while whisking constantly to prevent lumps.
2. Reduce heat to low and cook 20-25 minutes, stirring every few minutes with a wooden spoon, until thick, glossy, and no longer gritty. Stir in 3 tbsp butter and the Parmesan, taste for salt, cover, and keep warm off the heat.
3. While the polenta cooks, toss the shaved fennel with 1 tbsp olive oil, the apple cider vinegar, and a pinch of salt. Set aside to soften slightly.
4. Pat the fish very dry on both sides and season generously with salt and pepper. Dryness is what gives you a crust.
5. Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering. Lay the fillets in skin-side down, pressing each gently with a spatula for 10 seconds so the skin stays flat.
6. Sear undisturbed 4-5 minutes until the skin is deep golden and releases easily. Flip and cook 1-2 minutes more, until the fish is just opaque at the center. Transfer to a warm plate.
7. Wipe the skillet, lower the heat to medium, and add 5 tbsp butter. Once it foams and smells nutty, add the sliced garlic and capers and cook 1 minute, until the capers crackle and the garlic turns pale gold.
8. Pull the pan off the heat and stir in the lemon juice and most of the parsley. Swirl to emulsify; taste and adjust salt.
9. Spoon the polenta into shallow bowls, set a fillet on top skin-side up, and spoon the lemon-caper butter around and over the fish, not on the skin.
10. Top with the shaved fennel salad, remaining parsley, a pinch of flaky sea salt, and a lemon wedge on the side.