Filetto D’orata Al Prosecco Recipe

Make the Prosecco Sauce

In a saucepan, combine the Prosecco and Champagne vinegar. Bring to a gentle simmer over medium heat and let it reduce by half, about 10-15 minutes. Stir occasionally until thickened.

Sear the Sea Bream

Heat a skillet over medium-high heat and add a tablespoon of olive oil. Season both sides of the butterflied sea bream with salt, pepper, and fresh thyme. Once the oil is hot, place the fish skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fish and cook for an additional 3-4 minutes or until cooked through.

Add the Grapes

Add the grapes to the skillet during the last minute of cooking the fish, allowing them to warm and release their juices.

Sauté the Spinach

In another skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.

Prepare the Polenta

In a pot, bring water and salt to a boil. Gradually whisk in the polenta, stirring continuously to avoid lumps. Lower the heat and cook for about 15-20 minutes until thick. Spread polenta onto a baking sheet and let it cool and set.

Grill the Polenta

Once set, cut the polenta into slices and brush with olive oil. Preheat a grill or grill pan over medium-high heat. Grill the polenta slices for about 3-4 minutes on each side until golden and crispy.

Serve the Dish

On a plate, place a portion of sautéed spinach, top with the crispy sea bream and warm grapes. Drizzle with the Prosecco sauce and serve alongside the grilled polenta.