Ingredients

  • 400ml coconut milk
  • 1 tbsp garlic-infused oil
  • Juice and zest of 1 lemon
  • 2 bay leaves
  • 300g cod fillets (approx 2 small fillets)
  • 300g undyed smoked haddock
  • 1 splash of white wine (optional)
  • 1 large celeriac, peeled and chopped into equal-sized chunks
  • 2 sprigs of fresh thyme, leaves only
  • 1½ tbsp unflavoured coconut butter
  • 150g raw king prawns
  • 3 spring onions, green parts only, thinly sliced
  • 1 small handful fresh chives, chopped
  • 1 tbsp fresh parsley, chopped, to serve

Method

  1. 1

    Put the coconut milk, garlic oil, lemon juice and zest and bay leaves into a large, deep pan. Add the cod and haddock and bring to a gentle simmer. Poach the fish for approximately 10 minutes until the flesh flakes easily.

  2. 2

    Remove the fillets and set aside. Add the wine (if using) to the poaching liquid, season to taste with salt and pepper, and leave to simmer over a low heat while you make the celeriac mash.

  3. 3

    Preheat the oven to 200°C/gas mark 6. Put the celeriac into a pan of boiling water and boil with the thyme leaves until tender. Drain and mash with the coconut butter, and season with salt and pepper.

  4. 4

    Flake the fish and divide between four individual ovenproof dishes. Add the prawns, spring onion and chives to each pot and pour over a quarter of the poaching liquid – it should have thickened slightly by now. Top with celeriac mash and bake for 40–50 minutes, or until the pies are golden on top.

  5. 5

    Scatter with chopped fresh parsley and serve with steamed greens such as broccoli, peas or rainbow chard.

Cook, Nourish, Glow by Amelia Freer (Michael Joseph, RRP £20)

Nutritional Details

Each serving provides
  • Energy 1767kj 422kcal 21%
  • Fat 25.7g 37%
  • Saturates 18.9g 95%
  • Sugars 5.8g 6%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

8.1g carbohydrate 1.4g fibre 37.5g protein

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