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Serves 2

Haddock and Roasted Celeriac

An easy oven bake recipe. Try any of your favourite seasoning’s on the celeriac.


  • 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


  • 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

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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