Roasted Halibut with Celery Root Purée and Crispy Celery Hearts
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks elegant but comes together in just 45 minutes. The halibut is naturally lean and packed with omega 3 fatty acids, so you're getting something truly nourishing on the plate. What I love most is how simple it actually is: you roast the fish while blending up a silky celery root purée, then crisp some celery hearts for texture. The whole meal feels restaurant quality but uses just a handful of pantry staples, making it both budget friendly and foolproof. Lemon and thyme bring everything into perfect harmony.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- ½ kgcelery root(peeled and cubed)
- 3celery hearts(cut lengthwise into quarters)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsunsalted butter
- 237 mlvegetable stock
- 4 sprigsfresh thyme
- 2fresh lemon(zested and halved)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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