Dijon-dill salmon with crushed potatoes
Roasted salmon, crushed new potatoes and a cool dill sauce.
About 35 min · 495 kcal · 37 g protein per serving
Sea bass with celeriac mash and spinach
Sea bass over a smooth celeriac mash with wilted spinach.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 22 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm diced celeriac is completely soft in 18 to 22 minutes
- Confirm sea bass skin releases after 4 minutes
- Photograph the finished plate
- Time
- About 40 min
- estimated
- Serves
- 2
- see below
- Energy
- 365 kcal
- per serving
- Protein
- 36 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains celery, fish, milk.
Cooking steps
Peel and dice the celeriac and boil it in salted water for 18 to 22 minutes, until completely soft with no resistance at all.
Drain it thoroughly and leave it in the colander for 2 minutes to steam dry, then mash it with the milk until smooth.
Wilt the spinach in a dry pan for 2 minutes and press out the liquid.
Pat the sea bass dry. Warm the oil in a non-stick pan over medium-high heat, lay the fillets in skin side down and press them flat for the first 30 seconds. Cook for 4 minutes, then turn and give them 2 minutes more.
Cooked when: 63°C / 145°F, or until the flesh is opaque and flakes easily. A food thermometer is the reliable way to tell.
Serve the fish on the mash with the spinach alongside, finished with the lemon juice and the chives.
The useful detail
Let the drained celeriac steam dry in the colander for two minutes before you mash it. It holds far more water than potato, and a wet mash will not hold the shape of a spoon.
Make it work for you
One serving is 150 g of sea bass with half the mash and spinach. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Hake instead of sea bass
Flakier and softer. The same timing.
Per serving: about 10 kcal less, about the same protein, about 1 g less fat.
Potato instead of celeriac
Starchier and fluffier, and a good deal more calories for the same volume.
Per serving: about 90 kcal more, about 1 g more protein, about 1 g less fat.
Soya milk in the mash
Thinner. Use a little less.
Per serving: about 5 kcal less, about the same protein, about the same fat.
Allergens: Adds soya, removes milk.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A plate where celeriac replaces potato, which takes a large part of the carbohydrate out without making the plate any smaller.
| Energy | 365 kcal |
|---|---|
| Protein | 36 g |
| Fat | 12 g |
| of which saturates | 3 g |
| Carbohydrate | 30 g |
| of which sugars | 7 g |
| Fibre | 7 g |
| Sodium | 460 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| celeriac | 500 g | FDC 170400Celeriac, raw | 210 kcal | 7.5 g |
| milk | 105 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 52 kcal | 3.4 g |
| spinach | 200 g | FDC 168462Spinach, raw | 46 kcal | 5.7 g |
| olive oil | 14 g | FDC 171413Oil, olive, salad or cooking | 121 kcal | 0.0 g |
| sea bass | 300 g | FDC 175142Fish, sea bass, mixed species, raw | 291 kcal | 55.3 g |
| lemon juice | 15 g | FDC 167747Lemon juice, raw | 3 kcal | 0.1 g |
| chives | 10 g | FDC 169994Chives, raw | 3 kcal | 0.3 g |
| Whole recipe | Divided by 2 | 726 kcal | 72.3 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The mash keeps 3 to 4 days and reheats better than it sounds, with a splash of milk.
- In the freezer
- The FDA chart gives cooked fish 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Cod en papillote with fennel
Cod steamed in parchment with fennel and saffron potatoes.
About 40 min · 300 kcal · 29 g protein per serving