Cod with celeriac chips

Serves - 2

Super healthy fish and chips. Celeriac is very low carb for a root vegetable and makes a great chip.

I make up batches of different herb butters and keep them in the freezer, perfect when you don’t have fresh herbs to hand. Here I used tarragon butter which I grated over the cod before roasting in the oven. You can of course use butter and fresh herbs. Rosemary goes surprisingly well with fish, or use use dill, parsley or thyme.

Nutrition per serving

• Fat: 6 g

• Carbs: 13 g / Fiber: 3 g (Net Carbs: 10 g)

• Protein: 23 g

Ingredients

• 2 cod fillets

• 10 g herbal butter or butter with chopped herbs

• celeriac (250g)

• 10 g butter (melted)

• 1 t nutmeg or paprika (optional)

• 60 g broccoli

---

Method

1. Preheat oven to 180ºC / 350 F.

2. Cut celeriac into chips, toss in melted butter and spices and bake for 40 mins.

3. Place cod into a ceramic dish and top with herbal butter.

4. Bake cod for 10-15 mins.

5. Simmer broccoli for 5 mins.

6. Serve with pink salt and pepper.