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Elevate a regular fish supper with a few key ingredients



Total time

30 minutes


  • 800 g celeriac (raw cut into 2-3 cm chunks)
  • 4 fillet(s), medium Haddock, raw
  • 8 slice prosciutto
  • 250 g cherry tomatoes
  • 1½ tablespoons half fat crème frâiche (level)
  • 400 g spinach young leaf
  • 1 lemon s (medium, cut into wedges, to serve)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of water to a boil. Add the celeriac then reduce the heat and simmer for 20 minutes, until tender. Drain then return the celeriac to the pan and leave to steam for 5 minutes. Season and mash with the crème fraîche.
  2. Meanwhile, wrap 1 slice prosciutto around each fish fillet. Transfer to a baking tray, add the vine tomatoes and bake for 10-12 minutes, until the prosciutto is browned and the haddock is just cooked through.
  3. Wilt the spinach in a large nonstick work or frying pan with a splash of water Season well.
  4. Divide the celeriac mash between plates, top with the fish and serve with the roasted tomatoes, spinach and lemon wedges on the side.
  5. View the recipe instructions at

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