Portuguese Pan-Seared Sea Bass with White Bean & Kale Ragù and Crispy Polenta Croutons

Ingredients

• 4 fillets (6 oz each) sea bass fillets, skin-on, pat dry before cooking
• 5 tbsp extra virgin olive oil, divided
• 4 cloves garlic cloves, minced
• 1 medium yellow onion, diced
• 1 can (14.5 oz) canned crushed tomatoes, no added sugar
• 6 cups lacinato kale, chopped, stems removed
• 1 1/2 cans (15 oz) canned white beans, drained and rinsed
• 3/4 cup vegetable broth, low-sodium
• 1 tsp smoked paprika, Spanish variety
• 1 tsp dried oregano
• 1 cup polenta, prepared according to package, cooled and cubed
• 1/2 tsp sea salt, for fish
• 1/4 tsp black pepper, for fish
• 1 lemon fresh lemon, for juice and zest
• 1/4 tsp red pepper flakes, optional

Instructions

1. 1

   Prepare polenta: Cook polenta according to package directions (typically 20-25 minutes), pour into a greased 9x5 inch loaf pan, and refrigerate or cool while preparing other components.

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook 4 minutes until softened. Add minced garlic and cook 1 minute until fragrant.