SEA BASS WITH POLENTA AND ROASTED RED BELL PEPPERS
Categories Fish Olive Pepper Bake Dinner Cornmeal Bass Bell Pepper Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Toss peppers, 2 tablespoons oil, garlic, and 3 teaspoons thyme in 13x9x2-inch metal baking pan. Roast until peppers are tender and brown in spots, turning occasionally, about 1 hour. Cut peppers into 1/2-inch strips and return to pan. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Bring milk, water, bay leaf, and 1 teaspoon thyme to simmer in heavy large saucepan. Cover and remove from heat. Let steep 15 minutes.
- Gradually whisk polenta into milk mixture. Bring to simmer over medium-low heat, whisking constantly. Continue cooking until thick and creamy, stirring often, about 20 minutes. Discard bay leaf. Mix in cream. Season with salt and pepper.
- Meanwhile, preheat broiler. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet; cook until opaque in center, about 4 minutes per side. Remove from heat. Spread 1 tablespoon tapenade over each fillet. Broil red peppers in pan until heated through, about 2 minutes.
- Spoon polenta onto 6 plates. Top with fish and red peppers.
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Michael Mokwala
[email protected]This recipe is a keeper! I will definitely be making it again.
Troy w Estep
[email protected]I tried this recipe and it was a disaster. The sea bass was undercooked and the polenta was burnt.
Munawar Sultan
[email protected]Overall, I was disappointed with this recipe. I would not recommend it to others.
amodu christiana
[email protected]This dish was just okay. The sea bass was a bit dry and the polenta was a bit too mushy.
Sultan Mobile
[email protected]I found this recipe to be a bit too complicated and time-consuming. I would have preferred a simpler recipe with fewer ingredients.
Latoya Isby
[email protected]The sea bass was a bit overcooked for my liking, but the polenta and roasted red bell peppers were delicious.
nabirah nabirah
[email protected]This recipe was a bit too bland for my taste. I would have liked to see more spices or herbs used in the preparation.
budiraj stha
[email protected]I loved this dish! The sea bass was cooked perfectly and the polenta was creamy and flavorful. The roasted red bell peppers added a nice touch of sweetness and smokiness. I would definitely make this dish again.
Vilenda Perez
[email protected]Amazing!
Zayn Zani
[email protected]Delicious!
Janet Nakhumicha
[email protected]This dish was a hit with my family! The sea bass was cooked perfectly and the polenta was creamy and cheesy. The roasted red bell peppers added a nice touch of sweetness and smokiness. I would definitely make this dish again.
H_S BLACK
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The sea bass was cooked perfectly and the polenta was creamy and flavorful. The roasted red bell peppers added a nice touch of sweetness and smokiness. I will definitely be
Andrew Ramirez
[email protected]This recipe was easy to follow and the results were delicious. The sea bass was moist and flaky, and the polenta was creamy and cheesy. The roasted red bell peppers added a nice pop of color and flavor. I would definitely make this dish again.
Uyanda Mbeki
[email protected]I followed the recipe exactly and the dish turned out amazing. The sea bass was cooked perfectly and the polenta was creamy and flavorful. The roasted red bell peppers added a nice touch of sweetness and smokiness. I will definitely be making this di
Hasibe Dema
[email protected]This dish was a delightful symphony of flavors. The sea bass was cooked to perfection, with a crispy skin and a moist, flaky interior. The polenta was creamy and cheesy, and the roasted red bell peppers added a touch of sweetness and smokiness. I hig