How to make
Finely chop the dill, if fresh. Mix it with sesame oil, crushed cube of broth and squeeze a few drops of lemon juice. Rub the fish fillets well with this mixture and cover it with cling film and refrigerate it for 30 minutes.
When half of this time has elapsed, start making the polenta, so that everything is ready at about the same time, as both the fish and the polenta must be warm when being served.
Heat the water with two pinches of salt and when it boils, add the cornmeal. Stir and cook for about 20 minutes on low to moderate heat.
Meanwhile, remove the sea bass fillets from the refrigerator, once they have been marinated and wrap them in aluminum foil. Place them in a moderately heated oven 360°F (180 degrees) for 11 minutes or a little longer, if they're thicker. You can also steam them at the same time.
While the fish is cooking, add about 1 tbsp. of grated orange peel to the polenta (only the orange part) and 2 tbsp. grated lemon peel (only the yellow part). Squeeze and add their juices. Once the semolina has absorbed them and has thickened enough, remove it from the heat and add the butter cubes. Stir until it melts and add as much salt as you like.
Distribute the polenta into a plate and place the fish on top - one or two fillets per serving or as desired. You can add to each portion - stewed or roasted vegetables of your choice.
Serve the dish warm.
Enjoy your meal!
