Cod & smashed cele­riac

BBC Good Food - - Easiest Ever -

SERVES 2 PREP 10 mins COOK 45 mins EASY

1 small cele­riac, peeled and chopped

3 tbsp olive oil

1 tsp fen­nel seeds

4 spring onions, each cut into 3 on the di­ag­o­nal

1 cour­gette, grated

1 gar­lic clove, crushed

2 x 125g skin­less cod fil­lets

1 lemon, ½ juiced and ½ cut into wedges, to serve

1 tbsp chopped pars­ley leaves, to serve rocket leaves, to serve

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.

GOOD TO KNOW healthy • low cal • fo­late • fi­bre • vit c • 2 of 5-a-day • gluten free

PER SERV­ING 326 kals • fat 19g • sat­u­rates 3g • carbs 7g • sug­ars 5g • fi­bre 12g • pro­tein 26g • salt 0.8

sup­per for 2 £2.87 per serv­ing

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