Sea Bass Recipe

Cooking Instructions

1. 1

   Prepare the Polenta

   In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta and reduce heat to low. Stir continuously until thickened (about 15-20 minutes). Add heavy cream, salt, and pepper to taste.

2. 2

   Sauté the Swiss Chard

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped Swiss chard and cook until wilted. Season with salt and pepper.

3. 3

   Cook the Sea Bass

   Season the Chilean Sea Bass fillets with salt and black pepper. In a separate skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Add the fish skin-side down and cook for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes.

4. 4

   Prepare the 'Nduja Beurre Blanc

   In the same pan used for the fish, add the remaining butter and the Calabrian 'Nduja. Stir until melted. Add lemon juice and whisk until combined. Adjust seasoning as necessary.

5. 5

   Plating

   On a plate, spread a generous portion of whipped polenta, top with sautéed Swiss chard, and place the pan-seared sea bass on top. Drizzle with 'Nduja beurre blanc before serving.