Pan-fried sea bass with puttanesca sauce & celeriac chips

Pan-fried sea bass with puttanesca sauce & celeriac chips

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(7 ratings)

Prep: 15 mins Cook: 35 mins


Serves 2
Posh fish and chips! Team bass with an Italian-inspired tomato sauce and serve celeriac as fries

Nutrition and extra info

  • Freeze sauce only
  • Healthy

Nutrition: per serving

  • kcal468
  • fat27g
  • saturates5g
  • carbs22g
  • sugars11g
  • fibre9g
  • protein35g
  • salt1.5g
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  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, finely chopped
  • pinch dried chilli flakes
  • 400g can chopped tomato
  • 1 tbsp small caper or 1 tbsp large capers, chopped



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 6 pitted green olive, roughly sliced
  • 250g celeriac, peeled and cut into thin batons



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 200g kale, roughly chopped



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • squeeze lemon juice
  • 2 sea bass fillets, skin lightly scored
  • small handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments (8)

the real soup dragon's picture

I didn't make the celeriac chips and served it with broccoli instead of kale, but the fish and puttanesca sauce were delicious! It's a great winter sauce to do with sea bass instead of sauce vierge, when fresh tomatoes are not that flavoursome. Also, I didn't pan fry the fish, but grilled it with the skin side up, brushed with a bit of melted butter. I find this an easier and more reliable way to cook sea bass.

Frantic Flapjack's picture

I made the sauce and then stirred it into cooked pasta and served with baked salmon fillets and spinach.

philinbrighton's picture

I loved the chips, and the sauce on it's own is fine too but the sauce completely overwhelmed the delicate fish. I spent a fortune on sea bass and then all i tasted was tinned tomatoes! I'd have the sauce on pasta and do something much more interesting with my fish.

kandi1's picture

This was really tasty. Not sure if the amount of Kale is a misprint - 100g per person seems a lot and we ended up with leftover Kale. On the other hand we could have eaten twice the amount of the celeriac chips - they were a real winner!

murdial's picture

This was a fantastic recipe, the sauce was amazing and loved by all of my family including fish hating daughter! (Does not matter about picture)

marieb1's picture

A tasty dish - it took longer than 8 minutes for the sauce to thicken and I’ll use a smaller pinch of chilli flakes if I make again. Will definitely have the celeriac chips again, delicious.

bobthecarman's picture

Dear "pamhodge" Have you actually cooked and eaten this dish? Unless you have then your comments are of no use to anyone. I have both cooked and eaten this dish and it is beautiful. Photos of food rarely capture the true delight of any recipe so "pamhodge's" comments are invalid.

pamhodge's picture

This may or may not be a superb dish, but the photography of it is enough to put off a starving man, or to be found in the food waste bin.

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