150g Celeriac Root (Peeled and chopped into 2cm chunks)
2 Spring Onions (Finely chopped)
15g Low calorie soft cheese
1 handful Flat leaf parsley (Finely chopped)
Half fill a roasting tin with water and place in the bottom of your oven. Set your oven to 140c
Peel the celeriac and cut into 2cm chunks
Boil the celeriac in water with a little added salt for around 15 minutes
When the oven is preheated, season the fish with salt and pepper and place on a baking tray directly above the roasting pan of water
Cook the fish for 10-15 minutes or until you can see protein globules rising (a milky white substance) and the fish is opaque.
Meanwhile drain and mash the celeriac. Stir through the spring onions, cream cheese and most of the parsley and season with salt and pepper to taste
Serve the fish on a bed of the celeriac champ with a garnish of a little fresh parsley and the lemon
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