Pan-fried sea bass with puttanesca sauce & celeriac chips

2 servings 30-60 minutes 4 of 5-a-day 600 kcal or less calcium couple fibre fish and chips folate good for you iron just for two mains meal for two romantic romantic meal sea bream sustainable fish valentines vitamin c

N/A

Source

Ingredients

3 tbsp olive oil

1 onion , finely chopped

3 garlic cloves , finely chopped

pinch dried chilli flakes

400g can chopped tomato

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

Method

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.