Seafood

2 seabass fillets, scaled
3 tbsp olive oil
1,5 tbsp of butter
squeeze lemon juice
250g celeriac, peeled and cut into thin batons ( seasoned with 'Sheperd's Pie' seasoning from Kylemore Acres or any other you like )
6 pitted green olives, roughly sliced
1 tsp small capers, chopped
2 garlic cloves, finely chopped

easy peasy

For the caper dressing

instructions

Heat 1 tbsp of the olive oil in a frying pan. Tip in the garlic and cook over a low heat for 6 mins until soft
Add the capers and olives and stir through for 4 mins
Meanwhile, heat oven to 180° . Put the celeriac on a non-stick baking sheet. Add another 1 tbsp olive oil, season

and mix with your hands. Spread into a thin layer and roast for 25 mins, stirring once, until golden and tender
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
Serve with the celeriac chips

To make the dressing, mix the olive oil with the lemon zest and juice, capers, mustard, some seasoning and 1
tbsp still water. Don't add the parsley yet (unless serving straight away)
Heat the oven to 180°
Line a baking tray with baking paper and put the fish, skin-side up, on top. Brush the skin with oil and
sprinkle with sea salt
Bake for 7 mins or until the flesh flakes when tested with a knife
Arrange the fish on warm serving plates and spoon over the dressing

Unit 603 Northern Extension

Industrial Park,Cleaboy Road

Waterford

X91 V389

Ireland