Want something fresh and light this month? This cod and smashed celeriac dish is perfect for a quick and easy, low calorie and tasty meal.
Ingredients:
1 celeriac, peeled and chopped
3 tbsp olive oil
1 tsp fennel seeds
4 spring onions, each cut into 3
1 courgette, grated
1 garlic clove, crushed
2x 125g skinless cod fillets
1 lemon, ½ juiced and ½ cut into wedges
1 tbsp chopped parsley
Speak to one of the region’s fishmongers, they’ll be happy to help with finding the perfect cod fillets. You can find locally produced olive oil from here. Pick up the rest of your ingredients here.
Method:
Preheat the oven to 200 degrees or gas mark 6.
Put the celeriac into a roasting tin, drizzle with tbsp of the oil and sprinkle over the fennel seeds. Bake in the oven for 45 minutes, stirring halfway through – it will need to look lightly charred.
While the celeriac cooks, heat the spring onions in a dry pan over a high heat for 3-4 minutes, until they start to char.
Spread out two large sheets of foil and divide the onions between each one, then top with the grated courgette, garlic and fish. Season and drizzle over the lemon juice and the remaining olive oil.
Create little parcels, scrunching up the edges of the foil to seal. Place each one on a baking sheet and put in the oven for 10-12 minutes.
When the celeriac is cooked, mash it with a potato masher or a fork and season to taste. Pile the smashed celeriac onto plates and then open the fish parcels – be careful as the steam will be hot. Add to the plates and garnish with the parsley and lemon wedges