Sea Bass with Polenta and Roasted Red Bell Peppers
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 red bell peppers, quartered 4 tablespoons olive oil 3 garlic cloves, minced
4 teaspoons chopped fresh thyme 3 cups whole milk 2 cups water
1 bay leaf 1 cup polenta (coarse cornmeal) 2 tablespoons whipping cream
6 6-ounce sea bass fillets 6 tablespoons tapenade



1 Preheat oven to 350 F. Toss peppers, 2 tablespoons oil, garlic and 3 teaspoons thyme in 13x9x2-inch metal baking pan. Roast until peppers are tender and brown in spots, turning occasionally, about 1 hour. Cut peppers into 1/2-inch strips and return to pan. Season to taste with salt and pepper.
2 Bring milk, water, bay leaf and 1 teaspoon thyme to simmer in heavy large saucepan. Cover and remove from heat. Let steep 15 minutes.
3 Gradually whisk polenta into milk mixture. Bring to simmer over medium-low heat, whisking constantly. Continue cooking until thick and creamy, stirring often, about 20 minutes. Discard bay leaf. Mix in cream. Season with salt and pepper.
4 Meanwhile, preheat broiler. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet; cook until opaque in center, about 4 minutes per side. Remove from heat. Spread 1 tablespoon tapenade over each fillet. Broil red peppers in pan until heated through, about 2 minutes.
5 Spoon polenta onto 6 plates. Top with fish and red peppers.

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