Pan-fried sea bass with puttanesca sauce & celeriac chips
- Good Food team
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Serves 2
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 4.2 out of 5.18 ratingsRate
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Posh fish and chips! Team bass with an Italian-inspired tomato sauce and serve celeriac as fries
Freezable (Freeze sauce only)
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
3 tbsp olive oil
-
1 onion
finely chopped
-
3 garlic cloves
finely chopped
-
pinch dried chilli flakes
-
400g can chopped tomato
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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
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Nutrition: per serving
-
kcal468
-
fat27g
-
saturates5g
-
carbs22g
-
sugars11g
-
fibre9g
-
protein35g
-
salt1.5g
low
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Method
-
step 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.
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step 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.
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step 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.
-
step 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.
-
step 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.
Recipe from Good Food magazine, January 2013
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A star rating of 4.2 out of 5.18 ratings
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