Cornmeal Dredged Sea Bass Recipe
creamy polenta / parsnips & broccolini / zhug / red cabbage & pickled carrot slaw / kalamata olive, golden raisin, & feta vinaigrette
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Slaw
In a large bowl, mix red cabbage and pickled carrots. Set aside.
- 2
Make the Vinaigrette
In a small bowl, whisk together kalamata olives, golden raisins, feta cheese, and red wine vinegar. Set aside.
- 3
Prepare the Polenta
In a medium pot, bring chicken broth to a boil. Slowly whisk in polenta, reduce heat, and cook for 30 minutes, stirring frequently until creamy. Set aside.
- 4
Dredge the Sea Bass
In a shallow dish, combine cornmeal, flour, salt, and black pepper. Dredge sea bass fillets in the mixture, ensuring an even coating.
- 5
Cook the Sea Bass
In a large skillet, heat olive oil over medium-high heat. Add dredged sea bass and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and keep warm.
- 6
Blanch the Broccolini
In a pot of boiling water, blanch broccolini for 2-3 minutes until bright green. Drain and set aside.
- 7
Plate the Dish
On each plate, serve a scoop of creamy polenta, topped with sea bass, a side of broccolini, zhug, and slaw. Drizzle the kalamata olive vinaigrette over the top.
