Fish with celeriac mash
- 5 cups chopped celeriac
- 4 carrots, sliced
- 500g baby potatoes
- 4 x 200g fish fillets
- 2 teaspoons dukkah (we used Alexandra’s Piquant blend)
- 4 tablespoons sliced almonds, toasted
- 1 lemon, zest and juice, plus wedges to serve
- 1 tablespoon olive oil
- 1 tablespoon wholegrain mustard
- 2 cups shredded spinach
1 In a saucepan of lightly salted boiling water, cook celeriac for about 20 minutes, until tender. In separate pots of boiling water, cook carrots and potatoes until tender.
2 Meanwhile, sprinkle fish with dukkah, almonds, lemon zest and half of the lemon juice.
3 Once celeriac, carrots and potatoes are cooked, drain them thoroughly. Cover potatoes and carrots to keep warm.
4 Preheat grill. Line a baking dish with baking paper. Mash celeriac, oil, mustard and remaining lemon juice. Stir through spinach. Season with salt and pepper.
5 On the prepared baking dish, place fish and spray with oil. Grill until cooked and tinged lightly golden. Serve with mash, carrots and potatoes with lemon wedges on the side.
Nutrition Info (per serve)
Total fat 14g
Saturated fat 2g
Dietary fibre 11g
Make it gluten free: Check dukkah and mustard are gluten free.
Make it low FODMAP: Cook 2½ cups celeriac and 2½ cups potato together for mash. Choose dukkha without onion, garlic or pistachios. The amount of almond is low FODMAP.
Try seasoning with freshly ground pink peppercorns for visual appeal.
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