Black Bass with Piperade and Polenta

Name: Black Bass with Piperade and Polenta
Ingredients: Olive oil or clarified butter, for sauteing; Four 6-ounce black bass fillets, skin on; Kosher salt and freshly ground black pepper; Soft Parmesan Polenta, recipe follows; Yellow and Red Pepper Piperade, recipe follows; Extra-virgin olive oil, for finishing; 2 cups milk; 1 bay leaf; Kosher salt; 1 cup quick-cooking polenta; 1/2 cup grated Parmesan; 1/4 cup mascarpone; Olive oil, for sauteing and drizzling; 2 cloves garlic, smashed and chopped; 1 Spanish onion, diced; 2 plum tomatoes, finely diced; 1 red bell pepper, finely diced; 1 yellow bell pepper, finely diced; 1/2 cup crushed tomatoes, preferably San Marzano; 1 teaspoon red chile flakes; 1 teaspoon pimenton (smoked paprika); 1 to 2 teaspoons sherry vinegar; 1/3 cup Marcona almonds, toasted and finely chopped; Chopped chives, for serving