|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 pressed|
|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|
|1 pinch||salt [optional]||0.1 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. 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 (330g)
% 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
CharlieTrotterseptember 26, 2009 | I would make this recipe again
Really good and easy to make.