Pan-Seared Italian Sea Bass with Creamy Polenta & Sautéed Bitter Greens

Ingredients

• 2 fillets sea bass fillets, 6 oz each, skin-on, patted dry
• 3/4 cup polenta, whole grain cornmeal
• 3 cups vegetable broth, low-sodium
• 5 tablespoons extra virgin olive oil, divided
• 2 sprigs fresh rosemary
• 4 cloves garlic, minced
• 4 cups radicchio, chopped
• 2 cups arugula, fresh
• 1 whole lemon, for zest and wedges
• 1 teaspoon sea salt, to taste
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon red pepper flakes, optional

Instructions

1. 1

   Bring vegetable broth to a boil in a medium saucepan. Add 1 tablespoon olive oil and rosemary sprigs.

2. 2

   Slowly whisk in polenta, stirring constantly to prevent lumps. Reduce heat to low and simmer for 30-35 minutes, stirring frequently every 5 minutes until thick and creamy.