Grilled Halibut on Celeriac Puree with a Tomato, California Prune and Basil Concasse - California Prunes

Ingredients

• 500g potatoes, peeled and cut into chunks
• 500g celeria, peeled and cut into chunks
• 6 tbsp olive oil
• 75g California Prunes, diced
• 3 ripe tomatoes, skinned, de-seeded and diced
• 6 basil leaves, shredded
• 4 halibut fillets
• 1 tbsp freshly chopped flat-leaf parsley
• To serve: colourful sprouts or herbs