Brussels sprouts:

Preheat oven to 375° F

Cut brussels sprouts in half

Chop onion into ¼ inch pieces

Combine and toss with olive oil. Place on sheet pan cut side down add salt and pepper and roast for 25 minutes. Flip and continue roasting for 10 minutes more. Brussels sprouts should be nicely caramelized.

Polenta:

Use 4 cups water to 1 cup polenta

Stir polenta into water on the stove top as the water starts to boil.

Stir frequently so the bottom doesn’t burn.

Cook 45 minutes till soft and creamy like soft scrambled eggs.

Sand Dabs:

Heat skillet to medium hot.

Wash and towel dry dabs.

In a plastic bag combine ¼ cup flour ¼ cup corn starch salt and pepper to taste.

Place one dab in bag and shake to coat. Repeat with remaining dabs.

Oil the pan and fry till golden brown, about 3 minutes a side.

Dabs easily come off the bone by holding the tail and forking off the meat as one fillet.

Sauce:

Heat Happy Girl dry farmed tomatoes with basil and garlic, reducing slightly, and drizzle with good olive oil.