{"id":165177,"date":"2025-10-21T17:52:36","date_gmt":"2025-10-21T15:52:36","guid":{"rendered":"https:\/\/www.daregal.fr\/recettes\/pan-seared-red-mullet-fillets-soft-basil-polenta"},"modified":"2025-10-21T17:52:36","modified_gmt":"2025-10-21T15:52:36","slug":"pan-seared-red-mullet-fillets-soft-basil-polenta","status":"publish","type":"recettes","link":"https:\/\/www.daregal.fr\/en\/recipes\/pan-seared-red-mullet-fillets-soft-basil-polenta","title":{"rendered":"Pan-Seared Red Mullet Fillets, Soft Basil Polenta"},"content":{"rendered":"<ul>\n<li><strong>Prepare the polenta: <\/strong>In a saucepan, bring the milk and water to a boil with a pinch of salt. Gradually add the polenta while whisking to prevent lumps. Cook over low heat for 5 to 7 minutes, stirring regularly until the polenta thickens. Add the butter, Parmesan, olives, and frozen basil. Mix well. Adjust seasoning if needed. Keep warm, covered.      <\/li>\n<li><strong>Prepare the red mullet:<\/strong> Heat a non-stick pan with a drizzle of olive oil. Place the fillets skin-side down, flat, without overlapping them. Cook for 2 to 3 minutes without turning them: the flesh should just become opaque. Season with salt and pepper. Add a squeeze of lemon just before serving if desired.    <\/li>\n<li><strong>Prepare the vierge sauce:<\/strong> Dice the tomatoes into small, regular cubes and place them in a bowl. Season with fine salt and freshly ground pepper. Add the olive oil, pine nuts, and frozen basil.  <\/li>\n<li><strong>To serve:<\/strong> Arrange the hot polenta in small ramekins. Place the red mullet fillets on the plates, drizzle with the vierge sauce, and add lemon zest. <\/li>\n<\/ul>\n","protected":false},"author":12,"featured_media":163278,"parent":0,"template":"","recette-thematique":[330,333],"recette-typeherbe":[335],"recette-typeplat":[342],"recette-duree":[346],"tag-recette":[339],"recette-difficulte":[345],"class_list":["post-165177","recettes","type-recettes","status-publish","has-post-thumbnail","hentry","recette-thematique-france-2","recette-thematique-mediterranean","recette-typeherbe-basil","recette-typeplat-main-course","recette-duree-15-to-30-minutes","tag-recette-spring-summer","recette-difficulte-intermediate"],"taxonomy_info":{"recette-thematique":[{"value":330,"label":"France"},{"value":333,"label":"Mediterranean"}],"recette-typeherbe":[{"value":335,"label":"Basil"}],"recette-typeplat":[{"value":342,"label":"Main Course"}],"recette-duree":[{"value":346,"label":"15 to 30 minutes"}],"tag-recette":[{"value":339,"label":"Spring\/Summer"}],"recette-difficulte":[{"value":345,"label":"Intermediate"}]},"featured_image_src_large":["data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHZpZXdCb3g9IjAgMCAxMDI0IDEwMjQiIHdpZHRoPSIxMDI0IiBoZWlnaHQ9IjEwMjQiIGRhdGEtdT0iaHR0cHMlM0ElMkYlMkZ3d3cuZGFyZWdhbC5mciUyRndwLWNvbnRlbnQlMkZ1cGxvYWRzJTJGMjAyNSUyRjEwJTJGRGFyZWdhbF9Sb3VnZXRfUG9sZW50YV9CYXNpbGljLTEwMjR4MTAyNC5qcGciIGRhdGEtdz0iMTAyNCIgZGF0YS1oPSIxMDI0IiBkYXRhLWJpcD0iIj48L3N2Zz4=",840,840,true],"author_info":{"display_name":"Samuel Bordais","author_link":"https:\/\/www.daregal.fr\/en\/author\/samuel_b"},"comment_info":"","meta_box":{"recette_dureepreparation":"20 min.","recette_tempscuisson":"10 min.","recette_titre_ingredients":"Ingredients - for 4 servings -","recette_ingredients":"<ul>\n<li>8 red mullet fillets<\/li>\n<li>Olive oil<\/li>\n<li>Fleur de Sel, freshly ground pepper<\/li>\n<li>Lemon<\/li>\n<\/ul>\n<p>FOR THE POLENTA<\/p>\n<ul>\n<li>120 g polenta<\/li>\n<li>50 cl milk<\/li>\n<li>20 cl water<\/li>\n<li>40 g butter<\/li>\n<li>50 g grated Parmesan<\/li>\n<li>15 g Dar\u00e9gal frozen basil<\/li>\n<li>Small black olives<\/li>\n<\/ul>\n<p>FOR THE VIERGE SAUCE<\/p>\n<ul>\n<li>8 cl olive oil<\/li>\n<li>20 g pine nuts<\/li>\n<li>8 cherry tomatoes<\/li>\n<li><strong>10 g Dar\u00e9gal frozen basil<\/strong><\/li>\n<li>Fine salt, freshly ground pepper<\/li>\n<\/ul>\n","recette_astuce_display":"1","recette_astuce_titre":"Chef's Tip!","recette_astuce_texte":"For a more versatile version, prepare a firm polenta by reducing the amount of milk, and let it cool completely. Cut into sticks and pan-fry them in a drizzle of olive oil. 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