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Sea Bass with Polenta and Roasted Red Bell Peppers
- 3 red bell peppers, quartered
- 4 tablespoons olive oil
- 3 garlic cloves, minced
- 4 teaspoons chopped fresh thyme
- 3 cups whole milk
- 2 cups water
- 1 bay leaf
- 1 cup polenta (coarse cornmeal)
- 2 tablespoons whipping cream
- 6 6-ounce sea bass fillets
- 6 tablespoons tapenade
Directions:View on Bon Appetit
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