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.
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.
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.
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.
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.