- 1 small celeriac, peeled and chopped
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 4 spring onions, each cut into 3 on the diagonal
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 courgette, grated
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 1 garlic clove, crushed
- 2 x 125g skinless cod fillets
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- 1 lemon, ½ juiced and ½ cut into wedges, to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp chopped parsley leaves, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- rocket leaves, to serve
Heat oven to 200C/180C fan/gas 6. Put the celeriac into a roasting tin, drizzle with 2 tbsp oil, then sprinkle over the fennel seeds. Season and bake in the oven for 45 mins, stirring halfway through, until lightly charred.
While the celeriac cooks, put the spring onions in a dry pan and cook over a high heat for 3-4 mins, turning occasionally, until starting to char. Spread two large sheets of foil out on your work surface. Divide the spring onions between the foil sheets, then top with the grated courgette, garlic and fish. Season and drizzle over the lemon juice and the remaining 1 tbsp olive oil. Scrunch up the edges of the foil to seal and create two parcels. Put the parcels on a baking sheet and bake in the oven for 10-12 mins.
When the celeriac is cooked, mash the pieces with a potato masher or a fork and season well. Pile the smashed celeriac onto plates, then carefully open the fish parcels – the contents will be hot – and gently slide onto the plates next to the celeriac. Garnish with parsley and serve with rocket leaves and lemon wedges.