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Local Fish with Lemon Ghee over Silky Celery Root Purée

Fresh local fish is one of the most nourishing proteins you can put on the table, providing high-quality protein along with heart-healthy omega-3 fats that support brain, eye, and cardiovascular health. Served over a silky celery root purée, this dish offers a delicious alternative to traditional mashed potatoes while adding fiber, vitamin K, potassium, and antioxidants. Finished with a bright lemon ghee, it's a simple, elegant meal that celebrates the nutritional abundance of seasonal ingredients and the beauty of eating close to home.

TIME1h

SERVES8 People

INGREDIENTS

CELERY ROOT PUREE

2 medium celery roots (celeriac), peeled and diced
2 Yukon Gold potato, diced with skin on
4 cups water
1 tablespoon Better than Bouillon
2 tablespoons ghee FOR THE FISH
2½–3 lbs. local white fish (striped bass, tuna, black sea bass, fluke, cod, or halibut), cut into individual portions
1 lemon
Kosher salt
2 tablespoons extra virgin olive oil
salt, to season fish
fresh ground pepper, to season fish LEMON GHEE
3 tablespoons ghee
2 tablespoons fresh lemon juice
2 tablespoons fresh thyme, picked

SHOPPING LIST

2 medium celery roots 2 Yukon Gold potato Better than Bouillon ghee 2½–3 lbs. local white fish (striped bass, tuna, black sea bass, fluke, cod, or halibut) 3 lemons Kosher salt extra virgin olive oil fresh ground pepper fresh thyme

EQUIPMENT

Baking sheet with parchment

EQUIPMENT

Baking sheet with parchment

STEP 1

Place the prepped celery root and potato in a medium pot with water and Better than Bouillon. Bring to a boil and cook until very tender, about 20 minutes. Retain broth.

STEP 2

In a food processor, add cooked celery root and potato with 1 cup of cooking liquid and ghee. Blend until smooth, creamy purée. Season with salt and pepper. Keep warm.

STEP 3

Rinse the fish under cold running water. Rub both sides gently with lemon juice and a light sprinkle of kosher salt. Rinse again under cold water and pat completely dry with paper towels.

STEP 4

Season the fish lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook for 3–4 minutes per side, or until the fish flakes easily with a fork and is cooked through.

STEP 5

While the fish cooks, melt the ghee in a small saucepan. Stir in the lemon juice, and thyme.

STEP 6

Spoon the celery root purée onto a serving platter or individual plates. Top with the fish and drizzle with the warm lemon ghee.

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