Pan-Seared Halibut with White Bean & Charred Fennel Ragù over Creamy Polenta

Ingredients

• 4 fillets (6 oz each) halibut fillets, skin-on, patted dry
• 5 tbsp extra virgin olive oil, divided
• 2 medium fennel bulb, sliced into wedges, fronds reserved
• 6 cloves garlic cloves, minced
• 1 can (15 oz) canned cannellini beans, drained and rinsed
• 1 1/2 cups vegetable broth, low-sodium
• 1 cup polenta (cornmeal), whole grain, stone-ground
• 4 cups whole milk, warmed
• 3 sprigs fresh thyme
• 1 leaf bay leaf
• 1 whole lemon, zest and juice
• 1 tsp sea salt, divided
• 1/2 tsp black pepper, divided
• 3 tbsp fresh parsley, finely chopped
• 1/2 cup white wine, dry, optional

Instructions

1. 1

   Begin polenta first: In a large saucepan, bring warmed milk with thyme sprigs and bay leaf to a gentle simmer over medium heat.

2. 2

   Slowly whisk in polenta in a steady stream to avoid lumps, stirring constantly for 3-4 minutes until fully incorporated.