Name: Sticky cod with celeriac & parsley mash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 2 tbsp extra-virgin olive oil; 4 x 120g/4½oz pieces 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; 1 large head celeriac peeled and cubed (about 500g/1lb 2oz); 2 tbsp butter; big handful parsley finely chopped

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Sticky cod with celeriac & parsley mash

Sticky cod with celeriac & parsley mash

Jennifer Joyce

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.2 out of 5.14 ratingsRate

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

Healthy

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Buttered peas & leeks

A star rating of 4.6 out of 5.21 ratings

Lemon & parsley butter beans

A star rating of 4.9 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp extra-virgin olive oil
4 x 120g/4½oz pieces 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

For the mash

1 large head celeriac

peeled and cubed (about 500g/1lb 2oz)
2 tbsp butter
big handful parsley

finely chopped

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Nutrition: per serving

kcal259

low
fat13g
saturates5g
carbs10g
sugars7g
fibre7g
protein25g
salt0.6g

low

Method

step 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.
step 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.
step 3

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

Recipe from Good Food magazine, October 2012

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A star rating of 4.2 out of 5.14 ratings

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