sea bream fillets
( or other white fish fillets)
salt and pepper
mixed salad greens
lemon wedge, for serving
( one small)
chives, finely chopped
Toss the fish in combined flour, salt and pepper; shake away excess. Heat butter and oil in a large, non-stick frying pan; cook fish until browned on both sides and just cooked through. Drain fish on absorbent paper.
For the celeriac remoulade, trim celeriac and peel thickly. Grate coarsely (you will need 200g grated celeriac).
Combine celeriac with the remaining ingredients in a medium bowl; season to taste with salt and pepper.
Serve the fish with the celeriac remoulade, lettuce and lemon wedges, if desired.
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Fish Fillets With Celeriac Remoulade (cont.)