Pan-fried sea bass with puttanesca sauce & celeriac chips

Posh fish and chips! Team bass with an Italian-inspired tomato sauce and serve celeriac as fries

  • Prep:15 mins
    Cook:35 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 468
  • fat 27g
  • saturates 5g
  • carbs 22g
  • sugars 11g
  • fibre 9g
  • protein 35g
  • salt 1.5g


  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • pinch dried chilli flakes
  • 400g can chopped tomatoes
  • 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


  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.

  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.

  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.

  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.

  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.

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