Preheat the oven to 200'C.
Fillet the sea bass if necessary and remove the pin bones. Slash the sea bass skin 3 times.
Finely chop the garlic cloves.
Place the dried morels in a saucepan and soak in 200 ml of water for at least 30 minutes. Drain the morels reserving the stock.
Heat a frying pan over a medium heat and add a splash of olive oil. Cook the morels with the garlic for a few minutes and then add the stock.
Reduce this by half.
Season the sea bass with salt and pepper and rub with the remaining olive oil. Take a sheet of parchment paper and set it over a small bowl. Place the sea bass in the middle and gather up the sides of the paper. Pour in the morels, stock and add a splash of wine. Add the thyme sprigs and seal the papillotte by scrunching the paper and tying it with a piece of string. Place the papillottes on a baking tray and transfer to the oven and bake for 6-12 minutes depending on the size of the sea bass.
For the courgettes: Pick and finely chop the parsley and cut the courgettes lengthways into quarters and then into chunks. Peel and finely dice the garlic.
Heat a frying pan until hot. Add a splash of olive oil, add the courgettes and allow to colour on all sides. Season with salt and pepper and when the courgettes are just cooked stir through the garlic and chopped parsley.
For the polenta : Boil the milk and add the polenta. Season with salt and pepper. Cook for 3 minutes while stirring continuously. Finish the polenta by adding the butter, crème fraiche and parmesan. Check the seasoning.
To serve: Place a large spoon of polenta in the middle of the plate and carefully place the sea bass on top. Arrange the courgettes around the plate and finish with the morels and cooking juices from the papillotte.
«Vary the mushrooms in this recipe by using different fresh wild mushrooms as they become available through the year.»