- 3 tbsp olive oil
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 cloves, 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 that grows in the Mediterranean. As they…
- 6 pitted green olives, 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 a dairy product made from separating whole milk or cream into fat and…
- 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…
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.