For a creamier polenta, add more cooking cream. Use a spoon to place the polenta into the middle of a plate and create an evenly spread circle. Cook 100 ml of water, 75 ml of milk and 1/4 teaspoon of salt in a small pot. Let it boil. Add 50 grams of polenta to the boiling water and milk, reduce heat, and continue cooking while stirring constantly. Polenta should be done within 1 minute. Turn off the heat and add 25 grams of butter and 100 ml of cooking cream to the polenta.
Season the sea bream fillets with salt and pepper to taste. Pour some olive oil into a hot pan. Once hot, add the sea bream, skin-down, and let it fry. After a few minutes, when the skin looks well done, flip the fillets and finish off by frying them for a few more minutes. When the fish is cooked, you can cut it into smaller pieces and lay them on top of the polenta. Add a few salted anchovies, dried tomatoes and capers to the polenta. Decorate with thyme and grated orange zest for a special touch and extra flavour.