Cod in Parsley Puree with Pureed Celeriac and Potato
A hearty dish during your pureed post-op stage!
Makes 2 portions
Contains 14g protein per portion
Ingredients:
- 1 cod loin or fillet (140g)
- 1 tbsp parsley (no stalks), finely chopped
- 75ml skimmed or semi-skimmed milk plus a little extra for the potato and celeriac mash
- Salt and ground black pepper
- 60g celeriac, cut into small strips - finely cut
- 80g potato, peeled and cut into four
Cooking instructions:
- Preheat oven to 180°C (160°C fan).
- Loosely wrap the cod in foil and cook in the oven for around 20 minutes (or as per packet instructions) until the fish is cooked through.
- Whilst the fish is cooking, boil some water in a small saucepan and cook the potato and celeriac until very soft (this will probably take about 15-20 minutes).
- A few minutes before everything is ready, heat the milk and parsley gently in another small saucepan.
- Once the fish is cooked, flake it into the milk (leave the skin in the tin foil).
- Blend until smooth, in an appropriate container (there should still be no lumps at this stage and the overall consistency needs to be similar to yogurt/custard, requiring no chewing - add a little more milk, if required, to achieve this).
- Season to taste and add a little more parsley if you want it, remembering to re-blend after.
- Puree the potato and celeriac with a bit of milk to achieve the right consistency and serve with your fish.
