Griddled sea bass with grilled radicchio and polenta

Ingredients

For 1 serving

• Sea bass200 g
• Radicchio200 g
• Polenta (cornmeal)50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: fish

In season: October – March

Method

1. Bring the water for the polenta to the boil in a small pan with a pinch of salt. Pour in the polenta flour in a stream, whisking so no lumps form, and cook over low heat for 8–10 minutes, stirring often, until thick and pulling away from the sides.
2. Tip the polenta onto a board or plate greased with a little oil, spread it about 1.5 cm thick and leave it to firm up while you prepare the rest.
3. Wash the radicchio, cut it into wedges keeping a little core so the leaves hold together, and dry it. Heat a griddle over high heat until very hot.
4. Grill the radicchio for 2–3 minutes per side, until wilted and charred at the edges; then grill the polenta, cut into slices, for 3 minutes per side, until crusty.
5. Pat the sea bass dry, salt it and cook it skin side down on the griddle for 3 minutes, until crisp and releasing on its own, then turn and cook for another 2–3 minutes, until the flesh is opaque.
6. Serve the sea bass, radicchio and polenta with the oil, a pinch of salt and a grind of black pepper.