Herb-Crusted Sea Bass with White Bean & Tapenade Braise & Charred Polenta Cake
Prep 25 min · Cook 30 min · Serves 4 · medium
Pan-seared sea bass with a Provençal herb crust, nestled in a savory white bean and olive tapenade braise, served alongside crispy polenta cakes with roasted bitter greens. A sophisticated French-Italian fusion highlighting fresh Mediterranean flavors.
Ingredients
- 4 5-oz fillets sea bass fillets, skin-on, patted dry
- 6 tbsp extra virgin olive oil, divided
- 3 tbsp fresh thyme, finely chopped
- 2 tbsp fresh basil, finely chopped
- 1 tbsp lemon zest, finely minced
- 4 cloves garlic cloves, minced
- 1 tsp sea salt
- 0.5 tsp cracked black pepper
- 2 cans (15 oz each) cannellini beans (canned), drained and rinsed
- 0.5 cup kalamata olives, pitted, roughly chopped
- 3 tbsp sun-dried tomatoes, oil-packed, sliced
- 1 cup vegetable broth, low-sodium
- 1 tsp fresh oregano
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