Sea Bass With Celery

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10 Ingredients

Number of servings

2kilograms whole sea bass, weighing about 1.5 kg , cleaned and scaled
1 head celery
1 1/4 cup passata
1/2teaspoons sweet paprika
1/2teaspoons pepper
4tablespoons olive oil
3 cloves garlic
1 cup water
1 pinch salt
1/4 cup couscous (to serve)

Nutrition per serving

24% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Wash the sea bass thoroughly and set aside. Separate and wash the celery stalks, reserving the leafy parts. Remove the strings and cut the stalks into pieces about 4 cm in length. Bring a large pan of salted water to the boil and blanch the celery for 2 minutes. Meanwhile, finely chop the reserved leafy parts.

Step 2 of 4

Put the passata into a frying pan with the paprika, pepper, a little salt and half the olive oil. Heat gently for 10 minutes, then add the blanched celery and leafy parts and continue to cook for a further 10 minutes. Remove from the heat and allow to cool.

Step 3 of 4

Preheat the oven to 180°C.

Step 4 of 4

Put half the tomato sauce in the base of an ovenproof dish that will accommodate the fish and place the sea bass on top. Drizzle over the remaining olive oil and the rest of the sauce, then add the water. Mix well, then cook in the preheated oven for around 45 minutes. Serve with couscous.