|2 tbsp||olive oil, plus some for the roasting pan||30 mL|
|1/4||celeriac, sliced||160 g|
|5||button (white) mushrooms, sliced||70 g|
|1 clove||garlic, minced or pr|
|400 g||cod fillet, or hake|
|1 tbsp||Parsley and Garlic Base||15 mL|
|1/3 cup||canned tomatoes (diced)||90 g|
|1/4 cup||white wine||65 mL|
|2 1/4 tsp||bread crumbs||6 g|
|ground pepper to taste [optional]|
Before you start
Keep the serving plates warm on the stove while you're preparing the dish.
- Preheat the oven to 205°C/400°F. Lightly oil a roasting pan.
- Prepare the celeriac and mushrooms. Cut the mushrooms into 4-5 mm slices and set aside. Peel the celeriac and cut into 7 mm slices. Boil 5-7 min until softer but not fully cooked, then transfer into the centre of the prepared roasting pan. Set aside.
- Heat the oil in a frying pan, over medium heat. Add the minced or pressed garlic and sauté 1 min, with stirring, then add the cod fillet and brown 2 min on each side. Place over the celeriac slices in the roasting pan.
- Put the frying pan back on the heat, and add the parsley and garlic base. Add the sliced mushrooms and sauté 5 min over medium heat. Transfer them into the roasting pan around the fish, then add the diced tomatoes. Sprinkle with the white wine, then add salt and pepper, followed by a topping of bread crumbs. Place the roasting pan in the middle of the oven.
- Bake 12-15 min for a 2 to 3 cm thick fillet. Since the cooking time depends on the thickness of the fillet and the actual temperature of your oven, it is important to check with a fork to see if it is cooked through.
- Serve on the warmed plates. Sprinkle with the cooking liquid.
Nutrition Facts Table
per 1 serving (340g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||2||servings|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Calories, Saturated Fat, Sodium
- Source of :
- Calcium, Copper, Folacin, Iron, Manganese, Pantothenic Acid, Vitamin A, Vitamin C
- Good source of :
- Vitamin B1, Vitamin B2, Vitamin D, Zinc
- Excellent source of :
- Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin E, Vitamin K
|Meat and Alternatives||4 ½|
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Top ReviewsView All Reviews
Gyro2january 11, 2011 | I would make this recipe again
Very tasty...I love these recipes because it gets me to use different ingredients I would normally not use.