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  • Crispy Sea Bass with Celeriac Remoulade, Tomato Salsa and Tapenade
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Crispy Sea Bass with Celeriac Remoulade, Tomato Salsa and Tapenade

A fish recipe that is perfect for creating a restaurant experience at home.

1 hr

Easy

Serves 4

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  • Crispy Sea Bass with Celeriac Remoulade, Tomato Salsa and Tapenade

ingredient icon Ingredients

You will need:

  • 4 sea bass fillets
  • 25g unsalted butter
  • splash olive oil
  • Maldon salt
  • freshly ground black pepper
  • squeeze of lemon

For the tapenade:

  • 25g tinned anchovies
  • 100g pitted black olives
  • 1 tbsp mini salted capers, soaked and drained
  • 1 garlic clove, minced
  • 150ml good unfiltered olive oil
  • Maldon salt

For the celeriac remoulade:

  • Half a peeled celeriac
  • 1 tsp grainy mustard
  • 2 tbsp mayonnaise
  • Maldon salt
  • freshly ground black pepper
  • squeeze lemon juice

For the tomato and basil salsa:

  • 80g sun-blushed tomatoes in oil
  • 120g vine-ripened cherry tomatoes
  • 1 finely chopped shallot
  • 6 basil leaves
  • 100ml unfiltered olive oil
  • 30ml Cabernet Sauvignon vinegar

Method

  • Step 1 : Prepare the tapenade

    Take all ingredients except for the oil and blend until smooth. Season with salt and pepper, then add the oil. If you are refrigerating the tapenade, you may need to add more oil to reach the desired texture, which should be quite thick.

  • Step 2 : Prepare the roulade

    Finely slice and shred the celeriac using a sharp knife. Stir in the mayonnaise, mustard, and lemon juice. Season lightly. Cover and refrigerate until needed.

  • Step 3 : Prepare the salsa

    Remove the stems from the cherry tomatoes and cut each tomato through the centre. Halve the sun-blushed tomatoes and mix them with the cherry tomatoes and shallot. Season and add the olive oil. Marinate for a bit, then add the torn basil leaves just before serving.

  • Step 4 : Cook the fish

    Heat a heavy-based frying pan over medium heat. Once hot, add oil and heat for a few seconds. Add the fish, skin side down, and let it cook until the natural sugars form a golden brown skin. Gently flip the fish and let the pan cool slightly. Add butter and a squeeze of lemon, then remove the fish to a warm area to rest for a minute.

  • Step 5 : To serve

    Place a round mousse ring on a room-temperature flat plate and spoon in the celeriac remoulade. Wait a few seconds for it to settle, then remove the ring. Place the warm fish on top of the remoulade. Spoon tapenade on top of the fish. Spoon the tomato salsa around the plate. Drizzle a couple of tablespoons of leftover tapenade oil around the plate.