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
• 1.5 cans (15 oz) canned white beans, drained and rinsed
• 0.75 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
• 0.5 tsp sea salt, for fish
• 0.25 tsp black pepper, for fish