Sticky cod with celeriac & parsley mash

• extra-virgin olive oil↗2 tbsp tbsp
• 4 x 120g/4½oz pieces cod
• little plain flour↗

  for dusting

• garlic cloves↗2 2

  chopped

• crushed chilli flakes↗1 tsp tsp
• sherry vinegar↗3 tbsp tbsp
• soft brown sugar↗1 tbsp tbsp
• lemon↗

  wedges, to serve

• large head celeriac↗1 1

  peeled and cubed (about 500g/1lb 2oz)

• butter↗2 tbsp tbsp
• big handful parsley↗

  finely chopped

Step-by-step instructions

1. 1

   To make the mash, boil the celeriac in salted water for 10 mins until soft. Drain, put back in the pan and steam-dry for a few mins. Mash with the butter and seasoning, then stir in most of the parsley. Keep warm while you cook the fish.

2. 2

   Heat half the oil in a frying pan. Dust the fish in flour, season on both sides, and fry for about 4 mins on each side. Remove to a plate. Add the remaining oil to the pan and cook the garlic and chilli for 2 mins until golden. Add the vinegar, sugar and a little salt, then bubble for 1-2 mins. Return the fish to the pan to warm through.

3. 3

   Serve the fish on the mash, with the pan sauce poured over. Sprinkle with the remaining parsley and serve with lemon.