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    Sea bass with celeriac & carrot remoulade

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    *mandatory

    Sea bass with celeriac & carrot remoulade

    • Gluten Free
    • Preparation time: 10
    • Total time: 20 minutes

    Serves: 2

    Ingredients

    1 heaped tbsp Essential Fat-Free Greek Style Yogurt
    1 heaped tbsp reduced-fat mayonnaise
    2 tsp Dijon mustard
    1 heaped tsp nonpareille capers, chopped
    1 tbsp roughly chopped flat leaf parsley
    150g carrots, julienned or grated
    150g celeriac, julienned or grated
    ¼-½ lemon, juice, plus wedges to serve
    1 tbsp olive oil
    1 large clove garlic, roughly chopped
    235g bag washed spinach
    2 sea bass fillets
    ¼ tsp ground cumin

    Method

    1 Mix together the yogurt, mayonnaise, mustard, capers and parsley in a mixing bowl. Stir in the carrots and celeriac. Season with a pinch of salt and a small squeeze of lemon juice, then set aside.

    2 Heat ½ tbsp oil in a large nonstick frying pan over a high heat. Add the garlic and fry for 1 minute, or until golden, then add the spinach and sauté for another 2-3 minutes, until wilted and any excess liquid has bubbled away. Divide between 2 plates, along with the remoulade.

    3 Return the pan to the heat with the remaining ½ tbsp oil. Pat the sea bass fillets dry on kitchen paper, then season and dust with the cumin. Fry skin-side down for 3 minutes, then turn over, squeeze in a little lemon juice and fry for a final minute on the other side, until cooked through and opaque. Serve at once with the spinach, remoulade and lemon wedges on the side.

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    Cook’s tip

    It’s worth making the remoulade up to 1 hour in advance and chilling, as the raw root vegetables will soften while they sit in the dressing. A julienne peeler is an inexpensive piece of kit that makes light work of preparation.

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