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
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.
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.
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.