Grilled Sea Bass with Celery Root Purée and Crispy Celery Leaves
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came together one evening when I wanted something restaurant quality but didn't have hours to spend cooking. Grilled sea bass with celery root purée and crispy celery leaves is a showstopper that's surprisingly simple, ready in under an hour from start to finish. The star here is sea bass, a lean protein that's rich in omega 3 fatty acids for heart health, and it grills beautifully to tender perfection. The earthy celery root purée adds sophistication without fuss, while the crispy celery leaves provide a delightful textural contrast. It's the kind of meal that feels special enough for guests but honest enough for a weeknight dinner when you want to treat yourself.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin on, patted dry)
- 1½ poundscelery root(peeled and cubed)
- 3celery stalks(1 reserved for leaves, 2 chopped for purée)
- 237 mlheavy cream
- 4 tablespoonsbutter(divided)
- 2garlic cloves(minced)
- 2 tablespoonsvegetable oil(for cooking)
- 237 mlolive oil(extra virgin, for herb oil)
- 1 tablespoonfresh thyme(chopped)
- 1 tablespoonfresh parsley(chopped)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- 1 teaspoonwhite pepper
Detail level
Instructions
- 1
Peel and cube the celery root into 1-inch pieces. Place in a pot of salted boiling water along with the 2 chopped celery stalks and minced garlic. Simmer for 15-18 minutes until very tender, then drain well.
Tip: Draining the vegetables thoroughly prevents a watery purée.
- 2
Return the drained celery root mixture to the pot. Add 2 tablespoons butter and the heavy cream. Mash or use an immersion blender until smooth and creamy. Season with salt and white pepper to taste. Keep warm on low heat.
Tip: For an extra-smooth purée, press through a fine-mesh sieve.
- 3
Combine olive oil with chopped thyme, parsley, and lemon zest in a small bowl. Set the herb oil aside and let infuse while you prepare the fish.
Tip: This fragrant oil adds brightness and sophistication to the dish.
- 4
Pat the sea bass fillets dry with paper towels. Season both sides generously with salt and white pepper. Let sit at room temperature for 5 minutes to allow seasoning to adhere.
Tip: Dry fish is essential for a crispy skin when grilling.
- 5
Preheat your grill to medium-high heat (around 400°F). Brush the grill grates with oil to prevent sticking. Place the fillets skin-side down on the grill and cook for 4-5 minutes without moving them.
Tip: Resist the urge to move the fish; this develops a beautiful crust and prevents skin from sticking.
- 6
Carefully flip the fillets and cook for another 3-4 minutes on the flesh side until the fish is opaque and flakes easily with a fork. Remove from heat and top each fillet with a small knob of butter (1/2 tablespoon per fillet).
Tip: Sea bass cooks quickly—be careful not to overcook or it will become dry.
- 7
While the fish cooks, strip the leaves from the reserved celery stalk. Heat 1 tablespoon vegetable oil in a small skillet over medium-high heat. Fry the celery leaves in batches for 30-45 seconds until crispy, then drain on paper towels. Season lightly with salt.
Tip: Watch the celery leaves closely as they can burn quickly.
- 8
To plate, spoon a generous portion of celery root purée into the center of each warm plate. Place a grilled sea bass fillet on top, skin-side up. Drizzle the lemon-herb oil around the plate and over the fish. Top with a small pile of crispy celery leaves and a squeeze of fresh lemon juice.
Tip: Serve immediately while the purée is warm and the fish is hot.
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