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:
- 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)
- Preheat oven to 450°F and place rack in the middle of the oven.
- 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.
- Pat fish dry, then sprinkle each fillet with some salt and freshly ground pepper.
- 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.
- Serve fish drizzled with some of the chimichurri; serve remainder on the side.
For the Puree':
- 1 Celeriac (celery root) cut into one inch cubes
- 2 large carrots sliced
- 1 large or 2 small sweet potatoes
- coconut milk
- boil the celery root, potatoes, and carrots until soft
- place boiled veggies into your food processor or blender
- 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