WHITE SEA BASS with SPINACH, POLENTA and ROMESCO

It takes only a few seconds to overcook fish. This moist, tender fish will be gently cooked over medium heat in olive oil and butter. Pre-salting will keep the fish moist and add flavor. The salt will also remove moisture and odor and firm the outer layers. This will help make the skin crisp and brown quickly. White sea bass is also called Covina, it has little collagen and may seem drier when cooked than fattier fish like salmon.
Serves 4

4 fillets of sea bass, about 1/2 pound each
sea salt
freshly ground pepper
Wilted spinach (see recipe)
Polenta (see recipe)
Romesco sauce (see recipe)

Several hours in advance, rinse the fillets and season with salt. Cover loosely and refrigerate.

Prepare the Romesco sauce (see recipe)
Prepare the polenta (see recipe).

While the polenta is in the oven, prepare the fish and spinach. For the spinach, follow the recipe below. For the fish, heat the pan over high heat for a minute until quite hot. Lay the fillets, skin side down, in the dry pan. The skin will shrink on contact with the heat. Cover the pan and cook for 5-10 minutes at medium-high heat, depending on the thickness of the fillets.

Heat serving plates in a warm oven. Test for doneness by piercing the fish with a sharp knife: the outside will flake but the center should still be rare and slightly translucent; the skin will be very crisp. Coat with Romesco sauce.

Meanwhile place a crostini of polenta in the center of each serving plate then top with sautéed spinach. With a long spatula, lift the fillet and place it skin side up onto a dinner plate on top of a crostini of polenta and a mound of cooked spinach. Serve immediately and pass the rest of the Romesco sauce