Entrees

Sea Bass with Polenta and Roasted Red Bell Peppers

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Ingredients:

  • 3 red bell peppers, quartered
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced
  • 4 teaspoons chopped fresh thyme
  • 3 cups whole milk
  • 2 cups water
  • 1 bay leaf
  • 1 cup polenta (coarse cornmeal)
  • 2 tablespoons whipping cream
  • 6 6-ounce sea bass fillets
  • 6 tablespoons tapenade

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