Recipe makes 4 servings
Ingredients:
4 cod fillets (6 oz / 170 g each)
3 tsp olive oil (15 ml)
1 tsp fresh lemon juice (optional)
1 lb celery root (450 g), peeled and diced
2 Tbsp unsalted butter (28 g)
¼ cup heavy cream (60 ml)
12 oz (340 g) green beans, trimmed
Salt and pepper, to taste
Instructions:
Preheat the oven to 400°F (200°C).
Place the cod fillets on a baking sheet lined with parchment paper. Drizzle with a bit of olive oil, and season lightly with salt and pepper.
Bake for about 12–15 minutes until opaque and flakes easily with a fork.
In the meantime, bring a saucepan of salted water to a boil and cook the diced celery root for about 12–15 minutes until tender.
Drain and transfer to a blender or food processor.
Add butter, cream, salt, and white pepper. Blend until smooth and set aside while keeping it warm.
Heat the remaining olive oil in a skillet over medium-high heat and cook the green beans for about 5 minutes until tender-crisp. Season with a bit of salt.
Spoon the celery root purée onto plates, top with the cod fillets, and add the green beans alongside.
Nutritional breakdown per serving. Recipe makes 4 servings
340 Calories
32g Protein
20g Fat
5g Fiber
10g Total Carbs
5g NET Carbs
