Pan-Fried Sea Bass With Puttanesca Sauce & Celeriac Chips

Posh fish and chips! Team bass with an Italian-inspired tomato sauce and serve celeriac as fries

• Cooking Time Prep 15 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  468

• Protein

  35g

• Carbs

  22g

• Fat

  27g

• Saturates

  5g

• Fibre

  9g

• Sugar

  11g

• Salt

  1.5g

Ingredients

• 3 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• pinch dried chilli flakes
• 400g can chopped tomatoes
• 1 tbsp small caper or 1 tbsp large capers, chopped
• 6 pitted green olives, roughly sliced
• 250g celeriac, peeled and cut into thin batons
• 200g kale, roughly chopped
• knob of butter
• squeeze lemon juice
• 2 sea bass fillets, skin lightly scored
• small handful parsley, chopped

Directions

1. Heat 1 tbsp of the oil in a frying pan. Tip in the onion, garlic and chilli flakes and cook over a low heat for 10 mins until soft. Add the tomatoes and ¼ can of water and cook for 8 mins until thick, then stir through the capers and olives. Can be done earlier in the day and chilled.
2. Meanwhile, heat oven to 220C/200C fan/ gas 7. Put the celeriac on a non-stick baking sheet. Add another 1 tbsp oil, season and mix with your hands. Spread into a thin layer and roast for 25 mins, stirring once, until golden and tender.
3. Put the kale in a steamer and cook for about 5 mins until tender. When done, pop a knob of butter on top, squeeze over a little lemon juice and season.
4. Heat the remaining oil in a non-stick frying pan. Season the fish fillets, then put in the pan, skin-side down. Cook for 3-4 mins until the skin is golden and the fish is almost cooked through. Turn and cook for 1-2 mins more, depending on the thickness of the fillets.
5. Meanwhile, heat the sauce through, season and add the parsley. Spoon the sauce onto 2 plates, top with the fish and serve with the celeriac chips and kale.

Categories: Cooking For..., Fish