Roasted Halibut with Celery Root Purée and Crispy Celery Hearts

Instructions

1. 1

   Preheat oven to 400°F. Peel and cube the celery root, then place in a pot of salted water. Bring to boil and simmer for 15 minutes until very tender.

   Tip: Cut celery root into even-sized pieces so they cook uniformly.

2. 2

   While celery root cooks, toss celery heart quarters with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes until golden and caramelized.

   Tip: Arrange celery pieces in a single layer for even browning.

3. 3

   Drain cooked celery root well and return to pot. Mash with 2 tablespoons butter and 3/4 cup vegetable stock until smooth and creamy. Season with salt and pepper. Keep warm on low heat.

4. 4

   Pat halibut fillets dry with paper towels and season both sides generously with salt and pepper. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.

   Tip: Dry fish ensures better browning and a crispy skin.

5. 5

   Once oil shimmers, place halibut skin-side down in the skillet. Cook for 3-4 minutes without moving until skin is golden and crispy.

   Tip: Resist the urge to move the fish - this creates the perfect crust.

6. 6

   Flip fillets carefully and transfer skillet to the oven. Roast for 8-10 minutes until halibut is opaque and flakes easily with a fork.

   Tip: Halibut cooks quickly, so check at 8 minutes to avoid overcooking.

7. 7

   While fish roasts, whisk together 2 tablespoons olive oil, minced garlic, lemon zest, and thyme leaves in a small bowl. Season with salt and pepper.

   Tip: This aromatic oil is best made fresh just before serving.

8. 8

   To serve, spoon celery root purée into the center of each plate. Top with a roasted halibut fillet, arrange roasted celery hearts alongside, and drizzle the lemon-herb oil over the fish. Garnish with fresh parsley and a squeeze of lemon juice.

   Tip: Serve immediately while the fish and purée are still warm.