Fish with celeriac mash

Delicious fresh fish recipe, a healthy high fibre dinner with roast veges and celeriac mash

Serves: 4

Time to make: 35 mins

Ingredients

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

Instructions

Stay Awake

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.

Variations

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.

HFG tip

Try seasoning with freshly ground pink peppercorns for visual appeal.

Nutrition Info (per serve)

Calories 453 cal

Kilojoules 1900 kJ

Protein 45 g

Total fat 14 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 12 g

Dietary fibre 11 g

Sodium 500 mg

Calcium 190 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.