Montenegrin Pan-Seared Sea Bass with White Bean & Kale Sofrito
Prep 20 min · Cook 25 min · Serves 4 · medium
Crispy-skinned sea bass fillet topped with a vibrant sofrito of white beans, lacinato kale, and roasted red peppers, finished with aged balsamic and fresh herbs. Served alongside creamy polenta infused with roasted garlic and thyme.
Ingredients
- 4 fillets (6 oz each) Sea bass fillets, skin-on, patted dry
- 5 tbsp Extra virgin olive oil, divided
- 1.5 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
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
