Fish in a Paper Bag with Celeriac Bravas

The sweet, spicy sauce of patatas bravas is unmistakeable. My favourite memory of eating this traditional tapas dish was people-watching at a food market eatery in Barcelona. I'm so fond of Spanish food and it can make a healthy and super-quick midweek meal. Cooking the fish enclosed in paper means you can't go wrong: it's such a simple method. Celeriac and turnip are fantastic root vegetables with great fibre content, and are an ideal substitute for potatoes with the bravas sauce.

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Step 1

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

Step 2

Start by preparing the fish in a bag. Put the carrot, red pepper, olive oil, thyme and oregano on a large sheet of baking parchment. Place the fish on top and season with salt and pepper. Seal the package tightly by crimping the edges of the paper together over the fish, pop it on a baking tray and bake in the oven for 8 minutes.

Step 3

‘Meanwhile, heat the 2 tablespoons of oil in a frying pan, add the celeriac and turnip, season with salt and pepper and sauté for 8 minutes until lightly coloured and cooked through. Transfer to a bowl, add the radicchio and tomatoes and toss to combine.

Step 4

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

Step 5

Cover the celeriac and turnips with the bravas sauce. Unwrap the fish as soon as you take it out of the oven and serve it with the celeriac bravas.

Step 6

+ Feel free to swap the cod for haddock, pollock or mackerel fillets.

Step 7

+ You can swap the sharp, beautifully coloured radicchio for other nutrient-dense greens if you prefer, such as rocket.