Posh fish and chips! Team bass with an Italian-inspired tomato sauce and serve celeriac as fries
Prep:15 mins
Serves 2
3 tbsp olive oil1 onion, finely chopped3 garlic cloves, finely choppedpinch dried chilli flakes400g can chopped tomato1 tbsp small caper or 1 tbsp large capers, chopped6 pitted green olives, roughly sliced250g celeriac, peeled and cut into thin batons200g kale, roughly choppedknob of buttersqueeze lemon juice2 sea bass fillets, skin lightly scoredsmall handful parsley, chopped
STEP 1Heat 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.STEP 2Meanwhile, 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.STEP 3Put 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 4Heat 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 5Meanwhile, 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.
