Sea Bass with Roasted Sweet Peppers

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Sea Bass with Roasted Sweet Peppers



This fish is popular for a reason; it has a mild, wonderful flavor and nice a buttery texture. When cooked properly, it will be moist and flaky. So, make sure you do not overcook.

The fish is done when the meat is completely opaque through the middle and flakes easily with a fork. This recipe does not overwhelm this fish’s natural, mild flavor with too many seasonings but rather, it enhances and supports them to bloom with traditional Mediterranean herbs, Bruschetta Mediterranean and American Heart Association® certified sweet Florinas Peppers and Extra Virgin Olive Oil. 

You may substitute the polenta for other gluten-free foods such as roasted or pureed vegetables or mashed potatoes.



• 3 Tassos® Fire Roasted Whole Sweet Florinas Peppers

• 3 c whole milk

• 2 c water

• 1 bay leaf

• 4 tsp chopped fresh thyme

• 1 c polenta (coarse cornmeal)

• 2 Tbsp whipping cream

• 2 Tbsp Tassos® Extra Virgin Olive Oil

• 6 sea bass fillets

• 6 Tbsp Tassos® Bruschetta Mediterranean

Cooking Directions


Preheat broiler.

Cut roasted peppers into ½ inch strips and set aside.

Bring milk, water, bay leaf, and 1 tsp thyme to simmer in large saucepan. Cover and remove from heat. Let steep for approx. 15 minutes.

Slowly whisk polenta into steeped milk mixture. Simmer over medium-low heat, whisking constantly. Continue cooking until thick and creamy, stirring often, for approx. 20 minutes. Discard bay leaf. Mix in cream.

Heat extra virgin olive oil in large skillet over medium-high heat. Sprinkle bass with salt and pepper. Add to skillet; cook until internal temperature reaches 145°F or the fish is opaque and flakes with a fork. Remove from heat.

Broil peppers in a pan until heated through, approx. 2 minutes.


Spoon polenta onto 6 plates. Place one fillet on each plate. Spread each fillet with 1 Tbsp bruschetta and top with peppers.


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