A plate serving cod & smashed celeriac

Cod & smashed celeriac

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(2 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 2

If you need a healthy, low-calorie midweek meal after a busy day, try this cod served with smashed celeriac and courgette. It's two of your five-a-day

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per serving

  • kcal326
  • fat19g
  • saturates3g
  • carbs7g
  • sugars5g
  • fibre12g
  • protein26g
  • salt0.8g
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Ingredients

  • 1 small celeriac, peeled and chopped
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell 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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 courgette, grated
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 garlic clove, crushed
  • 2 x 125g skinless cod fillets
    Cod

    Cod

    kod

    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
    Lemon

    Lemon

    le-mon

    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
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • rocket leaves, to serve

Method

  1. 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.

  2. 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.

  3. 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.

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