An easy all-in-one dish, the fresh flavours of the lime, chilli and coconut work so well with the cod. Celeriac is a lovely seasonal ingredient, served here as spiced chips along with the squashy roasted cherry tomatoes.
Chilli fiends could add a second red chilli and leave the seeds in, but those with less tolerance, like me, should stick to one and take the seeds out.
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Prep 15 min
Cook 50 min
500g celeriac, peeled and cut into fat chips
1 red onion, quartered
1 tbsp olive or vegetable oil
2 tsp sea salt flakes
250g vine cherry tomatoes, halved
2 portions cod loin
4 tbsp desiccated coconut
1 fresh red chilli, deseeded, if you wish
2 cloves garlic, peeled
2 limes, juice only
Handful mint leaves, plus extra to serve
Preheat the oven to 220C (200C fan)/425F/gas 7. Tip the celeriac chips, onion, olive oil and one teaspoon of sea salt into a roasting tin large enough to hold everything in one layer, and mix well. Transfer to the oven to roast for 25 minutes. Then lower the heat to 200C (180C fan)/390F/gas 6, and remove the tin from the oven. Scatter over the cherry tomatoes, and move the vegetables aside to make room for the two cod portions.
Tip the coconut, chilli, garlic, lime juice, a handful of mint and a teaspoon of sea salt into a small blender or Nutribullet, and blitz until roughly blended into a greeny-red rubble – there shouldn’t be any massive pieces of chilli visible.
Pat a tablespoon of the coconut and chilli mix on to each piece of fish, and scatter the rest over the vegetables.
Transfer to the oven to bake for a further 25 minutes, until the cod and celeriac are cooked through. Scatter the fresh mint leaves on top, and serve hot – with a seasonal slaw-type salad of purple cabbage and rainbow carrots.
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