Serves
2
Haddock and Roasted Celeriac
An easy oven bake recipe. Try any of your favourite seasoning’s on the celeriac.
Ingredients
- 400g celeriac, peeled and chopped
- 2 tbsp olive oil
- 1 tsp sage
- 4 spring onions, sliced lengthways
- 1 courgette, grated
- 2 garlic cloves, sliced in half
- 340g haddock loin
- Juice from 1/2 lemon
- 1/2 lemon, cut into wedges
- Salad leaves
Directions
- Preheat oven to 200°C.
- Place the celeriac, oil, and sage into a roasting dish and mix around. Bake in the oven for 45 minutes.
- While this cooks, lay out a large sheet of foil and place the spring onions, with the courgette on top, then the garlic, and finally lay the haddock on the top.
- Season with salt and pepper and pour over the lemon juice.
- Fold the foil over and roll up each side to make a ‘parcel’. Place in the oven for 20 minutes to cook.
- When both the celeriac and fish parcel are ready, smash the celeriac up a little with a masher and serve onto 2 plates.
- Open your parcel and divide between the two plates and add a little salad. Serve with lemon wedges.
- Kcal: 318
- Protein: 35g
- Fats: 15g
- Carbs: 7.2g
- Fibre: 9.6g
