Sea Bass Filet with Moroccan Chermoula Sauce, Polenta and Citrus Harissa Roasted Veggies

COOK TIME: 20-25 min.

ALLERGENS: Fish.

CONTENTS: Fish filets, chermoula sauce, harissa sauce, polenta, green olives, chopped dates, salad dressing.

SHOPPING LIST: Roasted veggies side - cauliflower (best), carrots, butternut squash (in 1 inch cubes), onion, potato (just about any veggie that can be roasted will do). For salad: baby greens (mixed, spinach, arugula or kale) radishes (optional), carrot (optional), cilantro (optional), orange (optional - but highly recommended). Optional level up: Add cherry tomatoes to fish.

KEEP FROZEN. Thaw in a bowl of cold water for 10-20 minutes, open immediately before or immediately after thawing, refrigerate and use within 48 hours.

INSTRUCTIONS:

1. Roasted veggies - Pre-heat oven to 400. Cut veggies into bite size pieces. Toss with enough harissa sauce to coat. Spread on liberally oiled sheet pan and roast on middle rack of an oven, stirring every 7 min until just soft through _20-25 min and browned in spots. Toss with remaining harissa sauce or spoon over the top as desired. Level up option: Cut the core out of a cauliflower but leave the full head in tact. and roast according to these instructions. Top with harissa and roast the final ten-15 minutes. Top with chopped dates, remaining chermoula and/or chopped pistachio

2. Salad - Thinly slice or shave radish and carrot (if using), loosely chop cilantro, parsley or mint (if using), supreme and orange, loosely chop olives. Toss everything but the orange with just enough dressing to coat. Top with the orange. Add any remaining chopped pistachios or dates.

3. Polenta - Pour sauce mix into a pot with lid. Bring to a boil on medium-high. Slowly whisk or stir in polenta, breaking up any clumps (best to put polenta in a mesh strainer and shake into the pot while stirring. Bring to a simmer, lower the heat to low and continue to cook, stirring often for 10-15 minutes. Turn off the heat and let rest for 5-15 minutes before serving.

4. Fish - Make the fish after everything else is ready. Heat a frying pan on medium. Dry, salt (liberally) and pepper fish. Add olive oil or butter to the pan (see why proteins stick to pans and see the most important trick to keeping things from sticking to a pan) and once hot (add fish skin side up. Cook for 2- minutes, flip and cook for another 1-2 minutes (fish should be just cooked through and not flaking apart yet). Plate and pour chermoula over the top. Add cilantro, and a some of the olives and/or chopped pistachios to garnish (optional). Level up: After flipping the fish, add a handful or two of cherry tomatoes, a teaspoon of minced garlic and salt and continue to flip and stir tomatoes so they just barely sear/warm through but do not burst. Mix tomatoes with chermoula and spoon over the fish.

5. OTHER FUN OPTIONS: Mix either the chermoula or harissa sauce with mayo or plain yogurt (1/4-1/3 sauce to 3/4-2/3 mayo) to make an amazingly delicious dairy-based sauce for the polenta, veggies or fish.

6. INGREDIENTS: Fish - Blue Venture Farmed barramundi sea base filets. Chermoula - olive oil, lemon juice, mint, cilantro, parsley, garlic, cumin, fennel seed, salt, pepper. Olives - Castelvetrano olives, water, salt, ascorbic acid. Dates - chopped dates. Pistachios - pistachios, salt. Polenta - Polenta (corn), chicken stock (chicken bones, carrots, celery, onion, thyme, bay leaf, pepper, salt), mushroom broth (wild mushrooms, leeks, fennel), whole cream, salt. Rose Harissa Sauce - harissa (red bell pepper, guajillo chile, puya chile, cumin, caraway, olive oil, red wine vinegar, garlic, preserved lemon (lemon, salt, water), rose water, honey, garlic, dates. Polenta - Finely ground corn, water, oat milk (oats, water), olive oil, onions, garlic, better than Organic Better Than Bullion chicken base (chicken meat and natural juices, maltodextrin, chicken stock, chicken fat, salt, cane sugar, yeast extract, onion powder, garlic powder, turmeric, natural flavor), salt, pepper.