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Sautéed White Fish + Broccolini Over Creamy Mascarpone Polenta

Sautéed white fish fillet on a bed of creamy polenta and broccolini.
Sautéed White Fish + Broccolini Over Creamy Mascarpone Polenta — a deceptively easy, elegant dinner that’s light and comforting at all once! 
Sip + Sanity | Linda Feller
Prep Time 10 minutes
Cook Time 25 minutes
Mise en Place 5 minutes
Total Time 40 minutes
Serving Size 4

Equipment

Ingredients

  • 3 cups low-sodium chicken broth
  • 1 cup quick cooking polenta
  • ½ cup mascarpone cheese room temperature
  • 4 meaty white fish fillets like cod, haddock, halibut, monkfish (about 1-1.25 lbs)
  • coarse sea salt + freshly ground black pepper
  • 1 tbsp olive oil
  • 2 bunches broccolini ends trimmed (look for slender stalks for quicker cooking)
  • 2 cloves garlic sliced thin
  • ½-¾ cup water
  • 4 tbsp unsalted butter divided
  • 4 sprigs fresh thyme plus more for garnish
  • ½ cup dry white wine like Sauvignon Blanc
  • tsp red pepper flakes optional

Instructions

  • In a saucepan with a lid, bring the broth and salt to a boil (if using regular broth vs. low-sodium, omit the salt in this step). Turn off the heat and slowly pour in the polenta, stirring constantly. After two minutes of stirring, add the mascarpone and stir until it's melted and well incorporated. Taste + season with salt and pepper, as needed. Cover the saucepan to keep the polenta warm.
  • Pat dry the fish and season with sea salt and fresh cracked black pepper and set aside.
  • Add olive oil to a large nonstick skillet over medium-high heat. Once hot, add the broccolini and sauté for five minutes (some browning may occur). Add the garlic and season with salt + black pepper. Cook for one minute, stirring often. Reduce the heat to medium, add 1/2 cup of water and cover the skillet. Steam for 3 to 8 minutes depending on the thickness of the broccolini, until they are crisp-tender. Add more water as needed. You can test for doneness by piercing the stalks with a fork. Remove the broccolini to a dish and cover to keep warm.
  • Wipe out the skillet. Add 3 tbsp of unsalted butter and melt over medium heat. Once it begins to foam, add the fish fillets and thyme sprigs. Cook for 2 to 3 minutes on each side (depending on the thickness of your fillets). Remove to a plate.
  • Leave the thyme and butter in the skillet. Add the white wine and red pepper flakes (if using). Reduce for about 3 minutes. Remove the woody thyme sprigs. Turn off the heat and whisk in the last tablespoon of butter. Season to taste, but keep in mind that the acidity in the pan sauce will balance the polenta and fish.
  • To serve: Pour the polenta into a large serving dish, scatter broccolini over the top. Place the fish fillets on next, then drizzle with pan sauce. Or, serve it similarly in individual portions.

Nutrition

Calories: 660kcal | Carbohydrates: 42g | Protein: 46g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 143mg | Sodium: 277mg | Potassium: 758mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2395IU | Vitamin C: 80mg | Calcium: 138mg | Iron: 3mg