Roasted Snapper with Celery Root Purée and Crispy Celery Chips
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant dish comes together faster than you'd think, taking just under an hour from start to finish. I love roasted snapper because it's naturally lean and packed with omega 3 fatty acids, making it as nourishing as it is delicious. The creamy celery root purée provides a sophisticated base, while crispy celery chips add a wonderful textural contrast. What makes this recipe so practical is that most of the components can be prepared while the fish roasts, so you're really only managing one oven at a time. It feels restaurant worthy but uses simple techniques and readily available ingredients, making it perfect for weeknight entertaining or a special dinner for two.
Ella x
Ingredients
- 4red snapper fillets(6 oz each, skin-on, patted dry)
- ¾ kgcelery root(peeled and cubed)
- 3celery stalks(1 reserved for chips, 2 for stock)
- 4 tablespoonsunsalted butter(divided)
- 118 mlwhole milk(warmed)
- 237 mlvegetable stock
- 4 sprigsfresh thyme
- 2lemon(1 juiced, 1 sliced for garnish)
- 1shallot(minced)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsextra virgin olive oil
Detail level
Instructions
- 1
Preheat your oven to 400°F. Peel and cube the celery root into 1-inch pieces. Chop 2 celery stalks into 1-inch segments and reserve 1 celery stalk for chips.
Tip: Soak celery root in lemon water immediately after cutting to prevent browning.
- 2
Bring vegetable stock to a boil in a pot with the chopped celery stalks, thyme sprigs, and minced shallot. Add celery root cubes and simmer for 15-18 minutes until very tender and easily pierced with a fork.
Tip: Don't skip simmering long enough—tender celery root makes for a silkier purée.
- 3
While the celery root cooks, slice the reserved celery stalk into thin matchsticks using a mandoline or sharp knife. Toss with 0.5 tablespoon olive oil, salt, and pepper, spread on a baking sheet, and roast for 12-15 minutes until golden and crispy.
Tip: Watch the chips closely as they can burn quickly—they're done when golden brown.
- 4
Drain the cooked celery root and discard the cooking liquid and aromatics. Return to the pot and mash with 2 tablespoons butter and the warmed milk until smooth and creamy. Season with salt, pepper, and lemon juice to taste.
Tip: Use an immersion blender for an ultra-smooth, restaurant-quality purée.
- 5
Pat the snapper fillets dry with paper towels. Season both sides generously with salt and pepper. Heat 1.5 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Tip: Dry fish skin ensures a better sear and prevents sticking.
- 6
Place snapper skin-side down in the hot skillet and sear for 4-5 minutes without moving until the skin is crispy and golden. Flip carefully and cook for another 2-3 minutes on the flesh side.
Tip: Resist the urge to move the fish—let it sit undisturbed for the best skin texture.
- 7
Transfer the seared snapper to the preheated oven and bake for 8-10 minutes until cooked through. The flesh should flake easily with a fork.
Tip: Fish cooks quickly, so use a meat thermometer if unsure—it should reach 145°F internally.
- 8
Spoon the celery root purée onto each plate, top with a roasted snapper fillet skin-side up, and garnish with crispy celery chips, fresh lemon slices, and a light drizzle of remaining melted butter.
Tip: Serve immediately while the purée is warm and the crispy chips are still crunchy.
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