Pan-fried sea bass with puttanesca sauce & celeriac chips

• olive oil↗3 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗3

  finely chopped

• pinch dried chilli flakes↗
• can chopped tomato400g g
• small caper↗1 tbsp tbsp

  or 1 tbsp large capers, chopped

• pitted green olives↗6

  roughly sliced

• celeriac↗250g g

  peeled and cut into thin batons

• kale↗200g g

  roughly chopped

• knob of butter
• squeeze lemon juice
• sea bass↗2

  fillets, skin lightly scored

• small handful parsley↗

  chopped

Step-by-step instructions

1. 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. 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. 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. 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. 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.