CRISPY-SKINNED FISH WITH FENNEL & CELERIAC PUREE

SERVES 4 PREP 10 MINS COOK 35 MINS PER SERVE 2736kj

¹⁄ cup olive oil 3 750g celeriac, chopped 1 large onion, diced 2 cloves garlic, bruised 1 cup chicken stock 90g butter, chopped, plus 30g extra ¼ cup cream 4 x 125g firm white fish fillets, skin on 1 fennel bulb, cut into 1cm slices 2 witlof, leaves separated 250g cherry tomatoes, halved ¾ cup pitted, halved kalamata olives juice ½ lemon, plus wedges to serve

1 In a frying pan, heat half the oil on high. Cook celeriac, onion and garlic, stirring, 10-15 mins until golden. Add stock. Bring to boil. Simmer, covered, 15-20 mins until vegetables are tender.

2 Cool slightly then, using an electric stick mixer, puree vegetable mixture with butter and cream. Season and keep warm.

3 Meanwhile, preheat oven to 180°C. Line an oven tray with baking paper.

4 Pat fish skin dry. Season. In a frying pan, heat remaining oil on high. Cook fish, skin-side down, 3-5 mins until underside is crisp. Turn and cook 1 min. Transfer to oven on tray.

5 In same pan, heat extra butter on high. Cook fennel 2 mins until starting to soften. Add witlof, tomato, olives and juice. Cook 1 min. Serve fish on celeriac puree with wilted vegetables and lemon wedges.