Ingredients:

• 2tbsp extra-virgin olive oil

• 200g peeled celeriac, cut into 2cm cubes

• 200g turnip, cut into 2cm cubes (unpeeled)

• 50g radicchio, finely chopped

• 100g cherry tomatoes, chopped

• Sea salt and freshly ground black pepper

For the fish in a bag:

• 1 carrot, peeled into thin strips

• ½ red pepper, thickly sliced

• 1tbsp extra-virgin olive oil

• 4 thyme sprigs

• 4 oregano sprigs

• 200g boneless, skinless cod fillet

For the spicy bravas sauce:

• 1tbsp extra-virgin olive oil

• 1 garlic clove, finely chopped

• 200ml passata

• 1tsp tomato paste

• 1tsp dried chilli flakes

• 1tsp sweet paprika

• 10g parsley, leaves and stalks, finely chopped

1. Preheat the oven to 200°C/180°C fan/gas 6.

2. Prepare the fish in a bag. Put carrot, red pepper, olive oil, thyme and oregano on a large sheet of baking parchment. Place fish on top and season. Seal package by crimping the edges of the paper together over fish, bake for 8 minutes.

3. Meanwhile, heat 2tbsp of oil in a frying pan, add celeriac and turnip, season and sauté for 8 minutes until cooked. Transfer to bowl, add radicchio and tomatoes; toss to combine.

4. To make the spicy bravas sauce, heat oil in a saucepan, add garlic and fry until browned but not burned. Add passata, tomato paste, chilli flakes and paprika. Heat through; fold in the parsley.

5. Cover celeriac and turnips with the bravas sauce. Unwrap fish immediately and serve
with the celeriac bravas.