Olive oil or clarified butter, for sauteing
Four 6-ounce black bass fillets, skin on
Kosher salt and freshly ground black pepper
Soft Parmesan Polenta, recipe follows
Yellow and Red Pepper Piperade, recipe follows
Extra-virgin olive oil, for finishing
2 cups milk
1 bay leaf
1 cup quick-cooking polenta
1/2 cup grated Parmesan
1/4 cup mascarpone
Olive oil, for sauteing and drizzling
2 cloves garlic, smashed and chopped
1 Spanish onion, diced
2 plum tomatoes, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1/2 cup crushed tomatoes, preferably San Marzano
1 teaspoon red chile flakes
1 teaspoon pimenton (smoked paprika)
1 to 2 teaspoons sherry vinegar
1/3 cup Marcona almonds, toasted and finely chopped
Chopped chives, for serving
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