Baked Haddock on Celery Purée

Allergies: Fish4 ServingsCalories: 361 per serving


  • 2 lbs haddock, fillets
  • 7 cups celery root, diced 1/4″ thick
  • 2 tbsp lemon juice
  • 1 cup green onion, finely chopped
  • 3 tbsp parsley, finely chopped
  • 4 tbsp olive oil
  • 1 tbsp steak spice
  • sea salt and pepper, to taste


  1. Mix lemon juice, parsley and seasoning. Add fish and delicately mix. Set aside for
  2. Blanch celery root in salted, boiling water. Drain and dry. Mix with olive oil. Arrange in gratin dish in 1 layer. Top with marinated fish. Bake in a 375-degree oven.
  3. Baste with marinade until fish and celery root are cooked.
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