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Sea Bass With Polenta And Roasted Red Bell Peppers

Nutrition per serving    (USDA % daily values)
CAL
441
FAT
64%
CHOL
78%
SOD
12%

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Ingredients for 6 servings

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

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