Black Sea Bass with Polenta and Mushroom Sauce

Directions

• Polenta
• In a heavy-bottomed pot, bring the water and salt to a boil over high heat.
• When water comes to a boil, gradually whisk in the polenta to prevent clumps.
• Reduce the heat to low and cook, stirring occasionally, until it thickens and becomes tender, about 15 minutes.
• Turn off the heat and set aside with a lid on to keep warm while preparing the remaining components.
• Mushroom Sauce
• Melt butter in a medium sauté pan over medium heat. Add onion and cook until softened, about 3-4 minutes.
• Add the mushrooms and cook until the water releases and evaporates, about 5-6 minutes.
• Stir in heavy cream and thyme. Increase heat if necessary to bring the cream to a simmer.
• Gently simmer the cream to reduce for about 4-5 minutes, or until it reaches your desired consistency. Season with salt and pepper to taste.
• Black Sea Bass
• Lightly season the fish on both sides with salt and score the skin with a knife to reduce curling while it cooks.
• Depending on your pan size, you may need to cook the dish in batches. Melt 1-2 tablespoons of butter in a medium to large sauté pan.
• Add fillets skin-side down, making sure to not overcrowd the pan. Cook fish for 2-3 minutes on the skin side. Flip the fish over and cook for one more minute on the flesh side. Remove from heat.
• Repeat with remaining fillets, if needed, until all the dish has been cooked.
• Serve
• Divide polenta into bowls. Spoon mushroom sauce over the polenta and top with a piece of black sea bass. Sprinkle extra thyme leaves on top for a burst of color.