Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      small         sea bass -- cleaned, gutted
                        - and
                        scaled
                        salt and pepper
     1/4  cup           olive oil
     1/2  cup           carrot -- julienne
                        parsnips and celery root
     1/4  cup           walnuts -- toasted and roughly
                        chopped
   3      tablespoons   chervil leaves -- plus extra
                        - sprigs for garnish
   2      tablespoons   champagne vinegar
   1      teaspoon      walnut oil

Preparation:

Light grill or pre-heat grill. Cut a long slit in flesh of sea bass on either side of fish. Season each slit with salt, pepper and 1 tablespoon oil. In a bowl toss together julienne vegetables, walnuts, chervil leaves, vinegar and walnut oil; season to taste. Grill fish for 5 minutes, moving them around a few times to keep from sticking. Fillet fish: Starting at top, insert your knife at top fin. Meat should separate easily from bones as you work your way down the fish. Mound generous portion of slaw on 2 dinner plates and set 2 fillets on top of each; Garnish with chervil sprigs.