A tasty recipe for fresh steamed snapper with celeriac and crunchy, home-made croutons.


  • 1kg snapper fillet

  • 1 bunch celeriac

  • 6 peeled garlic cloves

  • ½ kg tomatoes

  • 2 sliced red peppers

  • ½ bunch thyme

  • 1 punnet cress

  • 100ml olive oil

  • 1 pinch saffron

  • Salt

  • Pepper

  • Baguette


  • Fish:

  • 1.

    Cut the snapper fillet down the natural seam in the centre.

  • 2.

    Remove the dark flesh.

  • 3.

    Trim the ends to form 20cm long pieces of fish.

  • 4.

    Lightly salt and roll up in cling film to produce a tight sausage.

  • 5.

    Rest in the fridge for a couple of hours.

  • 6.

    Cut into four pieces, remove cling wrap and place in oiled ramekins.

  • 7.

    Steam for about twelve minutes.

  • Celeriac:

  • 1.

    Peel celeriac and cut into thick rounds.

  • 2.

    Toss in oil, picked thyme, salt and pepper.

  • 3.

    Bake at 180º Celsius until golden for about 20 minutes.

  • Croutons:

  • 1.

    Cut ten elongated thin slices from the baguette.

  • 2.

    Brush with oil, season with salt and bake at 180º Celsius until golden.

  • 3.

    Save the remainder of bread to serve at table.

  • Sauce:

  • 1.

    Peel, deseed and roughly chop tomatoes.

  • 2.

    On a low heat start the garlic and 50ml of oil in a small pan.

  • 3.

    When the garlic is soft, add the tomatoes, peppers a little water and salt and pepper.

  • 4.

    Cook gently until the peppers begin to soften.

  • 5.

    Finish with the saffron.

  • Serve:

  • 1.

    Place celeriac on the plate.

  • 2.

    Tip the liquid from the ramekin into the sauce and place the fish on the celeriac.

  • 3.

    Spoon the sauce over the fish and finish with the croutons and baby cress.

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