Herb-Crusted Sea Bass with White Bean & Tapenade Braise & Charred Polenta Cake

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
• 1/2 tsp cracked black pepper
• 2 cans (15 oz each) cannellini beans (canned), drained and rinsed
• 1/2 cup kalamata olives, pitted, roughly chopped
• 3 tbsp sun-dried tomatoes, oil-packed, sliced
• 1 cup vegetable broth, low-sodium
• 1 tsp fresh oregano
• 1 1/2 cups polenta (cornmeal), whole grain
• 4 cups water, for polenta
• 2 tbsp unsalted butter
• 1/4 cup parmesan cheese, grated
• 1 head radicchio, cut into wedges
• 1/2 medium red onion, sliced for braise
• 2 tbsp fresh lemon juice

Instructions

1. 1

   Begin polenta: Bring 4 cups water to boil in a heavy-bottomed pot. Slowly whisk in polenta, stirring constantly to avoid lumps. Reduce heat to low and cook 25-30 minutes, stirring frequently, until creamy and thick. Stir in butter, parmesan, salt, and pepper. Pour onto a parchment-lined baking sheet, smooth into a 1/2-inch thickness, and set aside to cool.

2. 2

   While polenta cooks, prepare the herb crust: Combine thyme, basil, lemon zest, 1 minced garlic clove, salt, and pepper in a small bowl. Mix in 1 tbsp olive oil to form a paste.