Sea Bass Over Creamy Polenta Recipe

Sea Bass Over Creamy Polenta Recipe Instructions

Ingredients

• 2 sea bass fillets, about 6 oz. each
• 1 ½ tbsp. sea salt
• 1 tbsp. sugar
• 4 tbsp. olive oil, separated
• 3 cups water
• 1-cup milk
• ¾ cups quick-cooking polenta
• 1 tsp. salt
• 1 red onion, julienned
• 4 small scallions, halved lengthwise
• 3.5 oz. cream cheese
• Freshly ground pepper
• 1 lemon, peeled and cut in wedges

Directions

1. For the brine, mix 2 cups of water with sea salt and sugar.
2. Place the sea bass in a glass baking pan and cover with the brine. Cover and keep in the fridge for at least 20 minutes.
3. For the polenta: in a medium saucepan, heat the water and the milk until boiling. Slowly stir in the polenta using a wooden spoon (to avoid lumps). Cook for 60 seconds and remove from heat.
4. Season with salt and pepper, and mix in the cream cheese. Cover the pan and reserve warm.
5. Remove the fish from the fridge, and discard the brine. Rinse in cool water and pat dry with paper towels.
6. In a griddle pan or sauté pan, heat up 2 tablespoons of olive oil.  Cook the fish 2 minutes, then flip and add the scallions to the pan. Cook for another 2/3 minutes and remove from heat.
7. Mix the red onion with the scallions and the lemon wedges, tossing with 2 tbsps. of olive oil.
8. Serve each fillet over a bed of polenta, topped with the scallions and lemon dressing. Season with freshly ground pepper.