- Preheat the oven to 180 C/160 Fan/350 F.
- Peel and roughly chop the celeriac into dice. Place in a non-stick baking tin. Spray with a little extra virgin olive oil and season with salt and pepper. Cover with foil and bake for 20 minutes to soften, then remove foil and bake for 10-20 minutes or until completely cooked through and starting to brown.
- Meanwhile slice the zucchini into 3mm / 1/8 in rounds.
- Prepare 4 pieces of foil or baking parchment, and divide the zucchini slices between them to make a base for the cod to sit on.
- Place the cod on top of the zucchini.
- Zest and juice half of the lemon and sprinkle over the fish. Season with salt and pepper and spray a little extra virgin olive oil over each one.
- Fold the foil/baking parchment to make a tightly sealed bag around each piece of cod, leaving some room for the fish to steam whilst cooking.
- Place the parcels on a baking tray and bake in the oven for 10 - 12 minutes, or until the fish is just cooked. It should be just opaque and easy to flake with a fork.
- To serve, roughly smash the celeriac with a fork or potato masher, check the seasoning and divide between 4 warm plates. Carefully transfer the zucchini and fish onto the top of the celeriac, pouring over the juices from the parcels. Top with fresh parsley, and serve with the remaining half a lemon cut into wedges.
- Any firm white fish could be used instead of cod.
- I like to use a fine spray bottle for my oil, so as to keep the amount of oil I use to a minimum.
- You could add other vegetables to your parcels, e.g. fennel/spring onions, just make sure they are sliced thinly enough to cook quickly.
- Experiment with your favourite flavours and seasonings: e.g. garlic, ginger, chilli, fennel seeds, fresh coriander, etc.
Baking the fish in parcels keeps it moist and locks in the flavour, whilst crushed celeriac makes a nutritious alternative to potato.