Ingredients

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4 servings

• 2 sea bass fillets, about 6 oz. each

• 1 ½ tbsp. sea salt

• 1 tbsp. sugar

• 4 tbsp. olive oil, separated

• 3 cups water

• 1-cup milk

• ¾ cups quick-cooking polenta

• 1 tsp. salt

• 1 red onion, julienne

• 4 small scallions, halved lengthwise

• 3.5 oz. cream cheese

• Freshly ground pepper

• 1 lemon, peeled and cut in wedges

Directions

1.  Mix 2 cups of water with sea salt and sugar. Put the sea bass in a glass baking pan and cover with the brine. Cover and refrigerate for about 20 minutes.

2. In in a medium saucepan, bring  water and  milk to a boil.  Add in polenta stirring slowly using a wooden spoon (to avoid lumps). Cook 60. seconds. Remove and reserve. Season with salt and pepper,  mix in cream cheese, cover and reserve (warm).

3. Remove the fish from the fridge, discard  brine and Rinse under cool water. Dry with paper towels.

4. Heat 2 tablespoons olive oil in a sautee pan and saute the fish for about 2 minutes, flip and add scallions, cook for an additional 2 to 3 minutes.

5. Toss the red onion with scallions and lemon wedges, and 2 tbsps. of olive oil.

6. Arrange the polenta on the plate and top with a sea bass fillet.

7. Top with scallions and lemons. Season with ground pepper