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Pan-Fried Sea Bass with Puttanesca Sauce

Delicious Pan-Fried Sea Bass with Puttanesca Sauce Recipe finished dish
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This elegant dish features pan-fried sea bass served with a rich puttanesca sauce, complemented by crispy celeriac chips and wilted kale. It’s a flavorful and gourmet meal perfect for any dinner occasion.

Ingredients

Scale
  • 2 sea bass fillets, skin lightly scored
  • 1 onion, finely chopped
  • 3 tbsp olive oil, divided
  • 3 garlic cloves, finely chopped
  • Pinch of dried chili flakes
  • 400g can chopped tomatoes
  • 1 tbsp small capers or 1 tbsp large capers, chopped
  • 6 pitted green olives, roughly sliced
  • 250g celeriac, peeled and cut into thin batons
  • 200g kale, roughly chopped
  • Knob of butter
  • Squeeze of lemon juice
  • Salt and freshly ground black pepper
  • Small handful of parsley, chopped

Instructions

  1. Prepare the Puttanesca Sauce: Heat 1 tbsp of olive oil in a frying pan over low heat. Add the finely chopped onion, garlic, and a pinch of dried chili flakes. Cook for 10 minutes until soft. Add the chopped tomatoes and 1/4 can of water. Cook for 8 minutes until the sauce thickens. Stir in the chopped capers and roughly sliced olives. Set aside or refrigerate if preparing ahead.
  2. Make the Celeriac Chips: Preheat the oven to 220°C (200°C fan) or gas mark 7. Place the celeriac batons on a non-stick baking sheet. Drizzle with 1 tbsp of olive oil, season, and mix to coat evenly. Spread the celeriac into a thin layer and roast for 25 minutes, stirring once, until golden and tender.
  3. Cook the Kale: Heat a knob of butter in a separate pan. Add the roughly chopped kale and cook until wilted. Squeeze a bit of lemon juice over the kale for added flavor. Set aside.
  4. Pan-Fry the Sea Bass: Heat the remaining 1 tbsp of olive oil in a non-stick frying pan over medium-high heat. Season the sea bass fillets with salt and pepper. Place the fillets skin-side down in the pan. Cook for 4-5 minutes until the skin is crispy and golden. Turn the fillets over and cook for another 2-3 minutes until the fish is cooked through.
  5. Assemble the Dish: To serve, place the wilted kale on plates. Top with the pan-fried sea bass fillets. Spoon the puttanesca sauce over the fish and garnish with the chopped parsley. Serve the roasted celeriac chips on the side.

Nutrition

Find it online: https://munchtwist.com/delicious-pan-fried-sea-bass-with-puttanesca-sauce-recipe/