Roast carrot soup with pancetta croutons
A creamy vegetable blend works perfectly with crispy toast dipping soldiers and salty bacon
Pan-fried sea bass with puttanesca sauce & celeriac chips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 3 tbsp olive oil
- 1 onionfinely chopped
- 3 garlic clovesfinely chopped
- pinch dried chilli flakes
- 400g can chopped tomato
- 1 tbsp small caperor 1 tbsp large capers, chopped
- 6 pitted green olivesroughly sliced
- 250g celeriacpeeled and cut into thin batons
- 200g kaleroughly chopped
- knob of butter
- squeeze lemon juice
- 2 sea bassfillets, skin lightly scored
- small handful parsleychopped
Nutrition: per serving
- kcal468
- fat27g
- saturates5g
- carbs22g
- sugars11g
- fibre9g
- protein35g
- salt1.5glow
Method
step 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.
step 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.
step 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.
step 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.
step 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.
