Sticky cod with celeriac & parsley mash

Lightly flour and fry a chunky white fish fillet to serve with an alternative mash and sweet garlic sauce

  • Prep:15 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 259
  • fat 13g
  • saturates 5g
  • carbs 10g
  • sugars 7g
  • fibre 7g
  • protein 25g
  • salt 0.6g


  • 2 tbsp extra-virgin olive oil
  • 4 x 120g/4½oz pieces cod
  • little plain flour, for dusting
  • 2 garlic cloves, chopped
  • 1 tsp crushed chilli flakes
  • 3 tbsp sherry vinegar
  • 1 tbsp soft brown sugar
  • lemon wedges, to serve
  • 1 large head celeriac, peeled and cubed (about 500g/1lb 2oz)
  • 2 tbsp butter
  • big handful parsley, finely chopped


  1. To make the mash, boil the celeriac in salted water for 10 mins until soft. Drain, put back in the pan and steam-dry for a few mins. Mash with the butter and seasoning, then stir in most of the parsley. Keep warm while you cook the fish.

  2. Heat half the oil in a frying pan. Dust the fish in flour, season on both sides, and fry for about 4 mins on each side. Remove to a plate. Add the remaining oil to the pan and cook the garlic and chilli for 2 mins until golden. Add the vinegar, sugar and a little salt, then bubble for 1-2 mins. Return the fish to the pan to warm through.

  3. Serve the fish on the mash, with the pan sauce poured over. Sprinkle with the remaining parsley and serve with lemon.

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