Sea Bass w/ Chimichurri sauce & Celeriac Puree' {Paleo & Whole 30}

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OMG this was sooooo good! I found the recipe on Big Chin Kitchen and adapted it a bit. I made up the recipe for the puree and it was fabulous. Unfortunately, I didn't write down the measurements so you'll have to wing it too! 

For the Fish: 

INGREDIENTS

  • 5 tbsp extra-virgin olive oil (divided)
  • 2 tbsp fresh lemon juice
  • 1 1/2 tsp water
  • 2 cubes (or more if you like it really garlicky)  Dorot frozen garlic
  • 1 tbsp chopped chives
  • 1/2 tsp crushed red pepper
  • Kosher salt 
  • freshly ground black pepper
  • 4 cubes Dorot frozen parsley
  • 2 (6 to 8 oz each) Chilean sea bass fillets (about 1 inch thick)

Directions:

  1. Preheat oven to 450°F and place rack in the middle of the oven.
  2. Whisk together 3 tbsp olive oil, lemon juice, water, garlic, chives, crushed red pepper, and 1/4 tsp each of salt and pepper until salt has been incorporated.  Stir in parsley. Let chimichurri sauce stand for 20 minutes.
  3. Pat fish dry, then sprinkle each fillet with some salt and freshly ground pepper.
  4. Heat 2 tbsp olive oil in a large skillet over medium-high heat.  Place both fillets in the skillet and pan-sear for 5 minutes.   Flip the fillets over and place in the oven.   Bake for 6 minutes or until fillet is fully cooked through.
  5. Serve fish drizzled with some of the chimichurri; serve remainder on the side.

For the Puree':

  1. 1 Celeriac (celery root) cut into one inch cubes
  2. 2 large carrots sliced
  3. 1 large or 2 small sweet potatoes 
  4. ghee
  5. coconut milk

Directions:

  1. boil the celery root, potatoes, and carrots until soft
  2. place boiled veggies into your food processor or blender
  3. add a couple of tablespoons of ghee and about 1/4 cup of the coconut milk (this is where I didn't measure so...start with a little ghee and coconut milk at first and then add to your desired consistency