Name: Pan-fried sea bass with puttanesca sauce & celeriac chips
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 3 tbsp olive oil -; 1 onion , finely chopped -; 3 garlic cloves , finely chopped -; pinch dried chilli flakes -; 400g can chopped tomato -; 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 -

Pan-fried sea bass with puttanesca sauce & celeriac chips

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pan-fried sea bass with puttanesca sauce & celeriac chips

1. 3 tbsp olive oil -

2. 1 onion , finely chopped -

3. 3 garlic cloves , finely chopped -

4. pinch dried chilli flakes -

5. 400g can chopped tomato -

6. 1 tbsp small caper or 1 tbsp large capers, chopped -

7. 6 pitted green olives , roughly sliced -

8. 250g celeriac , peeled and cut into thin batons -

9. 200g kale , roughly chopped -

10. knob of butter -

11. squeeze lemon juice -

12. 2 sea bass fillets, skin lightly scored -

13. small handful parsley , chopped -

How to cook deliciously - Pan-fried sea bass with puttanesca sauce & celeriac chips

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.