Montenegrin Pan-Seared Sea Bass with White Bean & Kale Sofrito

Ingredients

• 4 fillets (6 oz each) sea bass fillets, skin-on, patted dry
• 5 tbsp extra virgin olive oil, divided
• 1 1/2 cups roasted red peppers, jarred or fresh, chopped
• 8 oz lacinato kale, ribs removed, roughly chopped
• 1 can (15 oz) canned white beans, drained, rinsed
• 5 cloves garlic cloves, minced, divided
• 1 medium yellow onion, finely diced
• 1 cup instant polenta, whole grain cornmeal
• 4 cups low-sodium vegetable broth, divided
• 4 sprigs fresh thyme, plus extra for garnish
• 2 tbsp aged balsamic vinegar, reduced
• to taste sea salt
• to taste cracked black pepper
• 1/2 whole lemon, for zest and juice

Instructions

1. 1

   Start polenta: Heat 3 cups broth with 3 garlic cloves and thyme sprigs in a heavy pot over medium heat. Once simmering, slowly whisk in polenta while stirring constantly to avoid lumps. Reduce heat to low and cook 15-18 minutes, stirring frequently, until creamy and thick. Season with salt and pepper.

2. 2

   While polenta cooks, prepare sofrito: Heat 2 tbsp olive oil in a large skillet over medium heat. Sauté diced onion until translucent, about 4 minutes. Add 2 minced garlic cloves and cook 1 minute until fragrant.