Sticky cod with celeriac & parsley mash

Sticky cod with celeriac & parsley mash

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(14 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4
Lightly flour and fry a chunky white fish fillet to serve with an alternative mash and sweet garlic sauce

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal259
  • fat13g
  • saturates5g
  • carbs10g
  • sugars7g
  • fibre7g
  • protein25g
  • salt0.6g


  • 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 cloves, 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…

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 a dairy product made from separating whole milk or cream into fat and…

  • big handful parsley, finely chopped



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


  1. 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.

  2. 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.

  3. Serve the fish on the mash, with the pan sauce poured over. Sprinkle with the remaining parsley and serve with lemon.

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Comments, questions and tips

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13th Sep, 2017
We loved this fish recipe, although found 1 teaspoon of crushed chilli flakes too hot. Will make again as fish was lovely. Made it with green beans and new potatoes. Think this will become a favourite.
16th Apr, 2016
I use haddock as prefer it to cod but this is also good with any white fish. Monkfish makes a nice change though not that budget friendly
jaki85n's picture
19th Jan, 2016
Really simple and easy to make and the sauce is delicious. Will definitely be making again.
cd85's picture
20th Aug, 2014
This is extremely tasty. The sauce is enough to coat the fish perfectly with a small drizzle when plating. I think this was fine, but I may double up the sauce next time, to further flavour the delicious celeriac. Definitely cooking again soon.
19th Jun, 2014
Really good - used some of the water from the celeriac to add to the sauce
14th Jan, 2014
This is absolutely amazing. The mixture of flavours is awesome. I used fresh red & green birds eye chillies and doubled the amount of sauce by adding soy sauce and some butter plus extra vinegar and sugar. My two girls loved it too which is a big plus for me.
7th Nov, 2013
Really yummy. The celeriac makes a really nice change from potato - it's much lighter and goes really well with the the other flavours. We double the sauce.
14th Mar, 2013
Magnificiently yummy was my husband's verdict, and he is not normally a fish lover. Very quick and easy to make
6th Dec, 2012
Really enjoyed this. Burnt the mistake, so just put oil, vinegar , sugar and chilli flakes in small pan and brought to boil, then poured over the needed the sauce! Celeriac mash really good, I had some baby spinach in fridge, so just mixed that into mash instead of parsley. Will definitely do again!
7th Nov, 2012
Very good


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