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Serves: 2 Time: 30 minutes
- 2 sea bass fillets
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- 1tsp chilli flakes
- 400g chopped tomatoes
- 1tbsp capers
- 250g celeriac, peeled and cut into chip shape pieces
- 200g kale
- 20g butter
- 1 lemon, ½ to squeeze ½ to serve
- Salt
- Pepper
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Spread the celeriac into a thin layer on a non-stick baking tray with 1 tbsp of oil, season with salt and pepper and mix to coat with the oil. Place in a pre heated oven (200c) for 25 mins, stirring half way though, until golden.
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Meanwhile, heat some oil in a saucepan on a medium heat and add the onion, garlic and chilli flakes. Cook for 7 minutes until soft.
Add the chopped tomatoes and ¼ can of water and cook for 10 minutes or until thickened then stir through the capers.
Steam the kale for 5 mins until tender. Add the butter and a squeeze of lemon on top and season with salt and pepper.
While the kale is steaming, heat some oil in a frying pan on a medium heat. Dry the sea bass with a paper towel and then season with salt, pepper and chilli flakes.
Place skin side down in the pan for 5 minutes until the fish is cooked almost fully. Turn and cook for another 2 minutes to finish cooking and to brown off the meat of the fish slightly.
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Spoon the sauce onto two plates and place the fish on top and serve alongside the celeriac chips and kale. Garnish with some fresh parsley and lemon slices.
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