Sea Bass With Celeriac Recipe


MethodMain Ingredient


 Celeriac3⁄4 Pound (1 Medium Size, Celery Root)
 Chicken stock/Chicken broth1 Cup (16 tbs)
 Lemon juice2 Teaspoon
 Onion/1 teaspoon onion powder1 Small, chopped
 Sea bass fillets4
For sauce
 Oil2 Teaspoon
 Brown rice flour2 Teaspoon
 Reserved cooking liquid1 Cup (16 tbs)
 Dry white wine1⁄4 Cup (4 tbs)
 Thyme3⁄4 Teaspoon
 Small shrimp1 Cup (16 tbs)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1265 Calories from Fat 269

% Daily Value*

Total Fat 30 g46.4%

Saturated Fat 6.4 g31.8%

Trans Fat 0 g

Cholesterol 481.1 mg

Sodium 2202.8 mg91.8%

Total Carbohydrates 65 g21.8%

Dietary Fiber 10.7 g42.8%

Sugars 15.4 g

Protein 165 g329.8%

Vitamin A 33.3% Vitamin C 83.3%

Calcium 33.9% Iron 51.3%

*Based on a 2000 Calorie diet


Peel and grate celeriac.
(A food processor makes this task easy.) Combine with chicken stock, lemon juice, and onion.
Mix thoroughly.
Spoon into one large ovenproof casserole or four individual ones.
Top with four serving-sized pieces of sea bass fillets.
Sprinkle with more lemon juice.
Cover casserole tightly.
Bake at 400° about 25 minutes, or until fish flakes with a fork.
Hold top(s) on casserole(s) and drain cooking liquid into a pan.
There should be a full cup.
Keep fish warm while making sauce.
Heat oil in a saucepan.
Stir in flour.
Stir in fish liquid, wine, and thyme.
Keep stirring until sauce thickens.
Add shrimp if desired and salt to taste.
Spoon sauce generously over fish.
Serve with brown rice, baked potato, or Gnocchi and salad.