By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
185 cal · 45 min
Polenta-Crusted Fish Cakes with Spicy Tomato Sauce
Recipe GLPR8a3ce15bb1ee55
Delicate fish cakes with a crispy polenta crust, served with a vibrant spicy tomato sauce infused with garlic, fresh chile, and tarragon. A light, flavorful main course that brings together coastal French-inspired techniques with simple, wholesome ingredients.
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Ingredients
1 pound firm white fish fillets, such as cod or halibut
½ cup polenta (cornmeal)
Salt and black pepper to taste
2 tablespoons extra-virgin olive oil, divided
6 garlic cloves, minced
1 large fresh red chile, minced
4 large plum tomatoes, chopped
1 tablespoon tomato paste
⅓ cup water
1½ tablespoons fresh tarragon, chopped
Directions
Pat the fish fillets dry with paper towels. Flake the fish into a bowl and remove any small bones. Season with salt and black pepper. Form the fish into 8 compact cakes, each about 2 inches wide.
Spread the polenta on a shallow plate. Coat each fish cake thoroughly with the polenta, pressing gently so it adheres.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, carefully place the fish cakes in the pan and cook for 4–5 minutes per side, until golden brown and the fish reaches an internal temperature of 145°F. Transfer to a plate and keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and fresh red chile, and cook for 1 minute, stirring constantly, until fragrant.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the chopped plum tomatoes and water. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the tomatoes have softened and the sauce has slightly reduced.
Remove from heat and stir in the fresh tarragon. Taste and adjust seasoning with salt and pepper as needed.
Divide the fish cakes among four plates and spoon the spicy tomato sauce over or alongside. Serve immediately.
Comments
This is an honest 45-minute cook from start to plated sauce; the bottleneck is poaching and shaping the fish cakes, not hidden prep. Polenta, white fish, plum tomatoes, and tomato paste are widely stocked at Harris Teeter, Food Lion, Kroger, and Walmart, though fresh tarragon (not the dried kind) will likely mean a stop at Harris Teeter's herb section or a substitution with parsley. At roughly $3–4 per serving, cost is moderate but tilts upward if you choose premium white fish; tilapia or farm-raised cod keeps it reasonable. The dish is family-friendly, makes good leftovers cold, and the spicy tomato sauce reheats well. For Charlotte home cooks who stock basics, this is a solid midweek dinner that does not demand specialty shopping.
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