Black Sea Bass with Summer Squash Polenta

To prepare squash: Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Cut squash in half lengthwise and scoop out any seeds. Place cut-side down on the prepared baking sheet. Bake until tender, 30 to 35 minutes. Let cool slightly and remove the skin. Transfer the flesh to a food processor and puree until smooth.

To season fish: Cut fish into 4 portions. Score the skin with diagonal cuts every 1/2 inch or so, slicing the skin but not the flesh beneath. Season the skin side with 1 tablespoon salt. Place skin-side down on a plate lined with paper towels and refrigerate for 30 minutes. Rinse the fish with cold water and pat dry. Return to the refrigerator until ready to cook.

To prepare polenta: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add shallots; cook, stirring often, until translucent, 2 to 3 minutes. Season with 1/2 teaspoon salt and pepper. Add milk and water; bring to a simmer. Whisking constantly, add polenta in a slow, steady stream. Reduce heat to low; cook, whisking, until thickened, 2 to 3 minutes. Stir in butter and the squash puree. Remove from heat; cover to keep warm.

To prepare fish: Heat grapeseed oil in a large cast-iron skillet over high heat. Season the fish with pepper. Cook, skin-side down and undisturbed, until the skin is crispy (lift the edges with a fish spatula to check), about 3 minutes. Remove from heat. Immediately turn the fish over and leave in the hot pan to finish cooking, 3 minutes more.

To prepare greens: Gently toss pea greens (or sprouts) in a bowl with lemon juice, olive oil, fennel pollen (or ground fennel), chives and salt.

To serve, divide the polenta among 4 large plates, top with a piece of fish, skin-side up, and garnish with the greens.