Preheat the oven to 400°F (200°C). Season the sea bass fillets with olive oil, salt, and black pepper. Place them on a baking sheet and bake for 15-20 minutes until cooked through and flaky.

Making Buttermilk Polenta

Cook the Polenta

In a saucepan, bring buttermilk and salt to a boil. Gradually whisk in the polenta, reducing heat to low. Cook, stirring frequently, for about 20 minutes until thickened. Stir in butter and Parmesan cheese until well combined.

Sautéing Forest Mushrooms

Sauté the Mushrooms

In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Add the mixed mushrooms and thyme, cooking until mushrooms are tender, about 5-7 minutes. Season with salt and pepper to taste.

Preparing Nectarine Salsa

Mix the Salsa Ingredients

In a bowl, combine diced nectarines, chopped red onion, cilantro, lime juice, and salt. Stir well and let sit for 10 minutes to allow flavors to meld.

Serving

Plate the Dish

On each plate, place a generous serving of buttermilk polenta, top with sautéed forest mushrooms, and lay the baked sea bass on top. Finish with a spoonful of nectarine salsa.