We love fish and seabass is one of my favourites. I haven’t used celeriac at home yet, I have had it in pubs as a puree so thought It would be nice with a piece of fish. The parsnip and celeriac really complement each other with sweetness and the mash is really smooth. As seabass is nice and delicate it works well with the sweet mash. To top it off is the delicious nutty caper and burnt butter sauce.
Ingredients (serves 2)
For the Mash
- 1 small celeriac, peeled to remove all knobbly skin and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 teaspoons wholegrain mustard
- 2-3 tablespoons milk
- 1 tablespoon butter
- salt and pepper to taste
For the Fish
- 2 seabass fillets
- drizzle of olive oil for frying
For the Sauce
- 25g butter
- 1 tbsp capers drained
To make the puree
- Boil celeriac and parsnip for 25-35 minutes or until soft. Drain
- Put the vegetables through a ricer or mash
- Add in the mustard, milk and butter and stir until smooth
For the fish
- Heat a frying pan till very hot and slightly smoking. Add 1 tbsp of oil and when hot add the Seabass fillets skin side down. After about 15 seconds, turn the heat down to medium and cook the fish for 3 minutes.
- After the fish has cooked for 3 minutes, turn the heat back up to full and cook for an additional 2 minutes.
- Now flip the fish over, turn the heat off and allow the flesh side of the fish to cook in the residual pan heat for about 3 minutes. This is how you ensure that the fish is moist.
For the sauce
- Heat the butter over a medium heat in a saucepan. Let it foam until it starts to change to a nutty brown colour. Remove from heat stir in the capers and serve over the fish and mash. Enjoy.