Dinner · Mediterranean · 20 min
Whole Roasted European Sea Bass with Garlicky Celeriac and Herb-Infused Ancient Grains
- Calories
- 1091
- Protein
- 111g
- Carbs
- 84g
- Fat
- 35g
Ingredients
- 536.1 g sea bass
- 22.3 g extra virgin olive oil
- 10 g fresh flat-leaf parsley
- 2 clove garlic
- 0.5 each lemon
- 0.5 tsp table salt
- 0.25 tsp black pepper
- 196.5 g celeriac
- 78.6 g grain mix
Method
- 01Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 02Rinse the ancient grain blend and combine with 2 cups of water in a small saucepan. Bring to a boil, reduce heat, cover, and simmer for 20 minutes until tender and water is absorbed.
- 03Toss the cubed celeriac with half of the extra virgin olive oil, half the salt, and half the black pepper. Spread on the baking sheet and roast for 25 minutes until tender and golden at the edges.
- 04Score the skin of the cleaned sea bass 3 times on each side. Season the cavity with salt and black pepper, then stuff with parsley stems, garlic slices, and lemon slices. Rub the skin with remaining extra virgin olive oil and salt.
- 05Place the sea bass on the baking sheet alongside or on a separate parchment tray and bake for 15-18 minutes until the flesh is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
- 06Fold roasted celeriac into the fluffed cooked ancient grains. Serve whole roasted sea bass on top of the ancient grain and celeriac mix, garnished with chopped parsley leaves.
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