Makes dinner for two.
Recipe submitted by Lonnie.
Approximate cooking time: 35 minutes
Ingredients
- 1 large celeriac root
- olive oil
- sea salt (optional)
- freshly ground black pepper
- 1 lb cod fillets
- 1 lemon
- 1 small bunch (about 1/4 lb) arugula
- 1/2 cup green or black olives, pitted
- 2 Tbs capers, rinsed
- 1-2 cloves garlic, roughly chopped
Instructions
- Preheat oven to 450℉.
- Cut the celeriac into 1/4" strips (like french fries) and place them in an oven-proof dish. Drizzle with olive oil and season with sea salt and freshly ground black pepper if desired.
- Bake the fries for approximately 10 minutes.
- Meanwhile, place the fish in another oven-proof dish and season with sea salt, freshly ground black pepper and the juice of 1 lemon.
- After the celeriac has baked for 10 minutes, decrease the temperature to 400 and bake the fish together with the fries for another 8-10 minutes.
- While the fish bakes, combine the arugula, olives, capers, and garlic in a food processor and chop until it resembles a tapenade.
- Serve the tapenade on top of the cod, with the celeriac fries on the side.
4 Comments
cascott
Celeriac fries are surprisingly fabulous–triple the recipe! I had no idea!
Only modification I’d suggest is adding the zest of the lemon to food processor with the other tapenade ingredients.
Doris
Are “Celeriac” fries the same as “Celery” not sure if it’s the same thing?
Neely
Doris – You can google celeriac to find out. It’s a root vegetable that’s sometimes mistakenly called celery root. I’m sure you could use celery root in its place – http://en.wikipedia.org/wiki/Celeriac
PKHPaleo
Can you use Salmon in place of Cod or is that a completely different flavoring?