This Aegean-style dish is made by gently poaching sea bass fillets with vegetables, then serving them cold with plenty of olive oil. Unlike hot fish dishes, it tastes even better after chilling in the refrigerator. It can be portioned into small containers for a lunchbox.
Simmer the carrot, celery root, and onion in lightly salted water for 8 minutes, until tender.
Add the sea bass fillets to the same water and poach gently for 6 more minutes without bringing it to a boil. Drain and transfer to a dish.
Whisk together the lemon juice, olive oil, and sugar. Pour over the warm fish and vegetables and gently toss.
Chill in the refrigerator for at least 2 hours, then sprinkle with dill and serve.
Do not bring the water to a boil when poaching the fillets; vigorous bubbling can toughen the fish. Keep the water at a gentle simmer. Contains fish.
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