Warm up 400 ml of water for the polenta, it should not be cooking.
Then put the fire very low and stir in the polenta.
Add a tablespoon of butter, pepper and salt, and stir well until a thick mass is formed. Keep the polenta warm.
Preheat the oven to 180° C.
Chop the onions and cut the tomato very finely.
Let the saffron soak in the cream.
Bake the onions in olive oil, and quench the wine after a few minutes.
Add the tomatoes and reduce.
Then add the cream and the capers.
Place the pangasius fillet in an oven dish, and spread the sauce over it.
Leave to bake in the oven for 10-15 minutes.Arrange the plates with the polenta and enjoy with a glass of white wine.
If you do not have saffron, you can also color the sauce with a little tomato paste, or even some turmeric. I think dark olives would also go very well with this dish. They give a nice Mediterranean touch.