Sea Bass with Fig and Sherry Glaze, Celeriac Cream, and Warm Fennel Salad

Name: Sea Bass with Fig and Sherry Glaze, Celeriac Cream, and Warm Fennel Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 24 oz sea bass fillets, skin-on; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 1/3 cup minced shallot; 1/4 cup fig jam; 2 tbsp sherry vinegar; 2 tbsp water; 2 tsp fresh thyme; 1.1 lb peeled celeriac, cubed; 6 oz Yukon Gold potato, peeled and cubed; 2 cloves garlic; 1 1/2 cups vegetable stock or water; 1/2 cup unsweetened coconut milk; 9 oz fennel, thinly sliced; 2/3 cup red onion, sliced; 3/4 cup seedless red grapes; 1 tbsp lemon juice; 2 tbsp chopped fresh parsley

An original, elegant fish recipe: golden sea bass fillets finished with a silky fig and sherry glaze, served over smooth celeriac cream and paired with sautéed fennel, grapes, and red onion. It balances gentle sweetness, acidity, and herbal notes in a refined yet approachable dish.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeDairy-FreeHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

4 filetes / about 680 g 680 g sea bass fillets, skin-on (of approx. 170 g each uno)
8 g 8 g salt (divided)
3 g 3 g black pepper (freshly ground, divided)
45 ml 45 ml olive oil (divided)
40 g 40 g minced shallot (for the glaseado)
70 g 70 g fig jam (without trozos large)
30 ml 30 ml sherry vinegar
30 ml 30 ml water (for ajustar the glaseado)
4 g 4 g fresh thyme (solo the leaves, divided)
500 g 500 g peeled celeriac, cubed
180 g 180 g Yukon Gold potato, peeled and cubed
6 g 6 g garlic (1 clove for the cream and 1 clove for the ensalada)
360 ml 360 ml vegetable stock or water (for cocer the cream)
120 ml 120 ml unsweetened coconut milk
250 g 250 g fennel, thinly sliced (1 bulbo medium)
80 g 80 g red onion, sliced
120 g 120 g seedless red grapes (cut a the mitad)
15 ml 15 ml lemon juice
8 g 8 g chopped fresh parsley

Nutrition facts

per serving

468 kcal

Calories

35 g

Protein

23 g

Carbs

25 g

Fat

5 g

Fiber

18 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

FishCelerySulfites

Instructions

1
Preheat the oven to 220°F / 105°C only to keep the puree warm if needed. Season the sea bass fillets on both sides with 5 g salt and 2 g black pepper, and let them rest for 10 minutes while you prepare the other components.
2
In a medium saucepan, combine the celeriac, potato, 1 garlic clove, vegetable stock or water, 60 ml coconut milk, 2 g salt, and a pinch of pepper. Bring to a boil, reduce the heat, and cook covered for 18 to 20 minutes, until the celeriac and potato are very tender.
3
While the puree cooks, make the glaze. In a small saucepan, heat 15 ml olive oil over medium-low heat. Add the shallot and cook for 2 minutes. Stir in the fig jam, sherry vinegar, water, and half of the fresh thyme. Cook for 3 to 4 minutes, stirring, until glossy and slightly thickened. Keep warm.
4
When the celeriac and potato are ready, blend them with their cooking liquid and the remaining 60 ml coconut milk until smooth. Add a little more water if you want a looser texture. Taste and adjust with salt and pepper. Keep warm, covered, in the oven at 220°F / 105°C if needed.
5
Heat a wide skillet over medium-high heat for 2 minutes. Add 15 ml olive oil. Add the fennel, red onion, and 1 minced garlic clove. Season with 1 g salt, a pinch of pepper, and the remaining thyme. Sauté for 4 minutes. Add the grapes and cook 2 minutes more, until the fennel is tender but still textured. Finish with lemon juice and parsley. Keep warm.
6
Pat the sea bass skin very dry with paper towels. In another large oven-safe skillet, heat the remaining 15 ml olive oil over medium-high heat. Place the fillets skin-side down and press gently for 20 seconds to prevent curling. Cook for 4 minutes until the skin is golden and crisp.
7
Flip the fillets, reduce to medium heat, and cook for 1 minute. Brush the top with the fig and sherry glaze. Transfer the skillet to the oven and finish cooking for 3 to 4 minutes at 400°F / 200°C, until the fish is just opaque and flakes easily.
8
To serve, spread the celeriac cream onto four plates. Place one glazed sea bass fillet on top of each portion and spoon the warm fennel, red onion, and grape salad alongside. Finish with the remaining glaze over or around the fish.

Chef tips

If your fig jam is very sweet, add a few extra drops of sherry vinegar to balance it. Dry the fish skin very well before searing for a crisper finish.

Substitutions

You can use striped bass or red snapper instead of sea bass. If you cannot find celeriac, substitute a mix of cauliflower and potato, though the flavor will change. Sherry vinegar can be replaced with a mild red wine vinegar.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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