Note: It is best to bake the fish fillets on a wax paper so they do not stick to the baking tray and fall apart when serving. Instead of spinach, you can use chard or arugula. Briefly cook the spinach and chard that are not young in boiling water. We recommend a semi-dry red wine with low acidity.
15 minutes preparation time
20 minutes cooking time
Clean the sea bream from scales and entrails and fillet it so both fillets stay connected at the tail. Briefly roast the diced tomatoes you seasoned with salt, pepper and chili.
Season the fillets with salt and pepper, spread the roasted tomatoes on them and roll the fillets to get two equal rollers. Put the filled fillets on a baking tray and drizzle some olive oil over them.
Bake the fish in the preheated oven for about 15 minutes at 220°C. Baking time depends on the size of the fish. Cook the potatoes with the added milk. Blend the cooked potatoes with a stick blender in a cream soup in which you will cook the polenta.
When the polenta is cooked, add the olive oil and the young spinach. Serve the baked fillets on a bed of cooked polenta.