Baked sea bass with celeriac mash and greens

DF, GF
(Serves 4)

Sea bass:

4 x 100g/4oz sea bass fillets

Olive oil, for brushing

 

Caper dressing:

3 tbsp extra virgin olive oil

Grated zest 1 lemon, plus 2 tbsp juice

2 tbsp small capers

2 tsp gluten-free Dijon mustard

2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)

  1. To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
  2. Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.

 

Mash:

½ of a whole celeriac, chopped

500g carrots, chopped

2 small apples, chopped

2 cloves garlic, crushed

½ cup olive oil

  1. Pop the celeriac, carrots, apples and garlic into a large saucepan of boiling water.
  2. Simmer for 15-20 minutes or until soft.
  3. Drain in a colander then add back to saucepan.
  4. Add in olive oil and salt and pepper and mash until smooth.

 

Greens:

2 large handfuls kale

4 large leaves of cavolo nero

  1. Chop up the cavolo nero and place with the kale into a steaming colander and steam for roughly 6 minutes, or until tender. If you don’t have a steaming colander you can cook it in a saucepan with a small amount of hot water at the bottom, and with the lid on - that will partially steam and partially boil the vegetables.
  2. Once cooked, drain the vegetables, pop back in the pan and pour over some olive oil and season with salt.