- 2 tbsp extra-virgin olive oil
- 4 x 120g/4½oz pieces cod
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- little plain flour, for dusting
- 2 garlic clove, chopped
- 1 tsp crushed chilli flakes
- 3 tbsp sherry vinegar
- 1 tbsp soft brown sugar
- lemon wedges, to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the mash
- 1 large head celeriac, peeled and cubed (about 500g/1lb 2oz)
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 2 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- big handful parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
To make the mash, boil the celeriac in salted water for 10 mins until soft. Drain, put back in the pan and steam-dry for a few mins. Mash with the butter and seasoning, then stir in most of the parsley. Keep warm while you cook the fish.
Heat half the oil in a frying pan. Dust the fish in flour, season on both sides, and fry for about 4 mins on each side. Remove to a plate. Add the remaining oil to the pan and cook the garlic and chilli for 2 mins until golden. Add the vinegar, sugar and a little salt, then bubble for 1-2 mins. Return the fish to the pan to warm through.
Serve the fish on the mash, with the pan sauce poured over. Sprinkle with the remaining parsley and serve with lemon.